|Nutritional Guidelines (per serving)|
|Servings: 24 to 30|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The Spanish have used almonds in desserts and sauces or centuries. Everything from St. James cake and bienmesabe (Spanish almond cream) to polvorones and panellets cookies.
Almendrados are Spanish almond cookies, which are very simple to make and make a light, sweet dessert or snack. Many Spanish prepare them at Christmas, too. Egg whites are beaten to a stiff peak, then sugar, egg yolks, and ground almonds are mixed together and baked.
Gather the ingredients. Preheat oven to 360 F/180 C degrees.
Zest the lemon, avoiding the white part of the peel because it is bitter.
Separate the yolks from the egg whites. In a small glass or ceramic mixing bowl, beat the egg whites to a stiff peak.
Place the egg whites into a medium mixing bowl and gently stir in the egg yolks. (No need to mix thoroughly).
Add the granulated sugar, lemon zest, ground almonds, and optionally the cinnamon, mixing thoroughly.
Using your hands, shape the cookies into mounds or pyramids and place on a greased cookie sheet, or one covered in parchment paper.
Bake in an oven on center rack for approximately 15 minutes until cookies turn a golden color.
Remove from oven and gently loosen the cookies using a spatula. Do this quickly because if they cool on the sheet, they will harden and become too brittle to remove. Cool them on a rack.
Serve and enjoy or store in a tightly covered container or tin.