Very little wheat grows in Alicante, Spain, but you can find almond trees everywhere, so the flour in Almond Cookies (Almendrados) is made of nuts, making these intensely flavorful cookies.
Almond Cookies II (Almendrados)

Almond Cookies II (Almendrados)
Prep time
Cook time
Total time
Serves: 20 cookies
  • 1 1/3 Cups blanched almonds; plus
  • 10 blanched almonds, split lengthwise; for garnishing
  • 2/3 Cup sugar
  • 2 egg whites
  • 1 pinch salt
  1. Preheat oven to 400 degrees.
  2. Grind the 1 1/3 cups blanched almonds to a fine paste in electric blender or mortar. Mix ground almonds with sugar and salt. Fold in egg whites beaten to a stiff beak.
  3. For each cookie, drop equivalent of heaping 1/2 teaspoon of mixture onto buttered sheet.
  4. Top each cookie with half an almond.
  5. Bake in 400 degree oven until cookies are lightly browned on top (approximately 10 minutes). The inside of the cookie will look still moist when cookie is done. Remove to a rack and cool.
Recipe Source: THE SPANISH COOKBOOK by Barbara Norman

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