Almond Cloud Cookies

 

Summer.

 I have a love, hate relationship with you.

You trick us with sunshine but crowd our days with busy . . . ness.

Hah.

I snuck cookies in today!

So there!

I’ve been wanting to try this recipe for quite a while now.  This sweet recipe comes from King Arthur Flour, and what a grand site it is.  You really could spend hours sitting on your duff at a computer, looking at recipes and mouth watering pictures.

WARNING:

 Let me tell you something . . . come close . . . a bit closer.  If you blog, then I really don’t need to tell you – you already know.  Blogging makes your hips spread, and your knees ache and your metabolism shuts down!  You must take up running to avoid buying bigger clothes.  RUN. RUN SOME MORE!

These cookies are fast & easy to make.

You will need a can of Almond paste though, so hop to the store and come right back.

I just used my food processor, and it worked really slick.

I also used a small cookie scoop – one size smaller than standard.

You will get about 22 cookies.

The recipe tells you to sprinkle the cookies heavily with confectioner’s sugar.

I did the first cookie sheet that way, using a little sifter.

I did the second . . . this way.

Less mess.

Use three fingers to press an indentation into the center of each cookie.

FYI:  Just do it.  I tried one without and one with.  The indentations make the cookie prettier!

If you like Almond and Crisp edges and Chewy center . . . you will love these!

This recipe is one of their most popular.

I know why now.

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ALMOND CLOUD COOKIES
adapted from King Arthur Flour
  • 10 ounces almond paste (I used an 8 ounce can)
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 2 large egg whites, lightly beaten
  • 1/4 teaspoon gluten-free almond extract ( I used 1/2 tsp. of vanilla instead)
  • Confectioners’ sugar or glazing sugar, for topping

1) Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets.

2) Blend the almond paste, sugar, and salt until the mixture becomes uniformly crumbly; this is best done in a stand mixer.

3) Add the egg whites gradually, while mixing, to make a smooth paste.

4) Stir in the flavorings.

5) Scoop the dough by heaping tablespoons onto the prepared pans.

6) Sprinkle the cookies heavily with confectioners’ sugar, then use three fingers to press an indentation into the center of each cookie.

7) Bake the cookies for 15 to 20 minutes, until they’re brown around the edges. Remove them from the oven, and let them cool right on the pan.

Yield: 21 cookies.

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  • Lynn - May 17, 2012 - 8:32 pm

    You had me at “Almond” and “Cloud”. Yum!!!ReplyCancel

  • Suzanne Perazzini - May 18, 2012 - 1:05 am

    I love the sound of all that almond paste in a cookie – quite different.ReplyCancel

  • Katrina @ Warm Vanilla Sugar - May 18, 2012 - 3:23 am

    Yum!! These sound so awesome!ReplyCancel

  • Lisa - May 18, 2012 - 6:21 am

    These look divine! I love your instruction “just do it”, I was wondering why press your fingers in the cookies! Will have to try these beauties!
    BTW love your blog!ReplyCancel

    • Jonna - May 18, 2012 - 7:33 am

      Hi Lisa

      I was the same way….I did one tray without the finger press, and they weren’t near as pretty as the ones I pressed!
      JonnaReplyCancel

  • colleen - May 18, 2012 - 6:51 am

    These look so good I seriously am going to the store as soon as my little ones get up so i can buy almond paste to make these.ReplyCancel

  • kelley {Mountain mama cooks} - May 20, 2012 - 7:37 am

    Wow, these look amazing! I just pinned the recipe and can’t wait to try them!ReplyCancel

  • Kate - July 13, 2012 - 5:57 pm

    This is a good way to use up the can of almond paste my husband brought home and I have no clue what to do with. Do these freeze well (or at all)? Thanks.ReplyCancel

  • Debbie Lowe - December 4, 2015 - 4:17 pm

    Love your blog! Found it looking for feedback on the Almond Cloud cookies. Using a food processor worked like a charm! I had purchased the bitter almond oil and the almond flavor is almost overpowering. I think I might substitute vanilla as you did the next time I make them. Thanks!ReplyCancel

  • Valerie Broas - January 6, 2016 - 12:55 pm

    The first time I made these cookies I doubled the recipe and they turned out perfect. I just made another batch and they are chewy:( I used Odense Almond paste for the second batch and had a heck of a time smoothing it out. I won’t use it again. I also subbed vanilla for almond flavor and added 1/4tsp lemon flavor. I wish i could remember the name of the almond paste I used with the first batch. It came in a can.ReplyCancel

    • Get Off Your Butt and BAKE - January 8, 2016 - 11:57 am

      Hi Valerie,

      Solo Brand has Almond paste in a can. You can usually find it by the pie fillings.
      Hope this helps!

      JonnaReplyCancel

  • AnneP - December 6, 2016 - 3:42 pm

    I used a can of almond paste filling from bakery, apparently not the same as almond paste. Cookies taste great, but look more like peanut brittle 🙁ReplyCancel

    • Get Off Your Butt and BAKE - December 11, 2016 - 3:29 pm

      Oh Anne! I’m so sorry.
      The Almond Paste we have here comes mostly in a tube.
      It is really a thick paste consistency.
      Do try again if you get a chance.

      JonnaReplyCancel