Almendrados (Spanish Almond Cookies)

Easy Spanish almond cookies recipe

The Spruce Eats / Katarina Zunic

Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 24 to 30 servings
Nutrition Facts (per serving)
103 Calories
8g Fat
6g Carbs
4g Protein
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Nutrition Facts
Servings: 24 to 30
Amount per serving
Calories 103
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 3%
Cholesterol 6mg 2%
Sodium 78mg 3%
Total Carbohydrate 6g 2%
Dietary Fiber 2g 9%
Total Sugars 2g
Protein 4g
Vitamin C 14mg 71%
Calcium 48mg 4%
Iron 1mg 4%
Potassium 153mg 3%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

It may come as a surprise that Spain is the world's second-largest producer of almonds, after the United States. But after all, the Spanish have used almonds in desserts and sauces for centuries; the nut grows abundantly, especially along the Mediterranean. Everything from St. James cake and bienmesabe (Spanish almond cream) to polvorones (which are more like shortbread) and panellets cookies require almonds.

Almendrados are Spanish almond cookies that are made by beating egg whites to a stiff peak, then sugar, egg yolks, and ground almonds are mixed together and baked. The cookies are believed to date back to the 15th century, and in terms of texture, they are almost like a Spanish version of a macaroon. The cookies come together fairly quickly and easily and are a light, sweet dessert or snack, one that also happens to be gluten-free. Many Spaniards prepare them at Christmas, too.


  • 1 fruit (2-3/8" dia) lemon

  • 2 large eggs

  • 1 1/4 cups granulated sugar

  • 1 pound almonds, ground

  • 1 dash cinnamon, optional

Steps to Make It

  1. Gather the ingredients. Preheat oven to 360 F/180 C degrees.

    Ingredients for Spanish almond cookies

    The Spruce Eats / Katarina Zunic

  2. Zest the lemon, avoiding the white part of the peel (the pith) because it is bitter.

    Zested lemon on a cutting board next to a microplane grater

    The Spruce Eats / Katarina Zunic

  3. Separate the yolks from the egg whites. In a small glass or ceramic mixing bowl, beat the egg whites to a stiff peak with a whisk or electric hand mixer.

    Bowl of egg yolks and bowl of beaten egg whites side by side

    The Spruce Eats / Katarina Zunic

  4. Place the egg whites into a medium mixing bowl and gently stir in the egg yolks. (No need to mix thoroughly).

    Egg yolks stirred into bowl of egg whites

    The Spruce Eats / Katarina Zunic

  5. Add the granulated sugar, lemon zest, ground almonds, and the optional cinnamon, mixing thoroughly.

    Lemon zest added to almendrados dough

    The Spruce Eats / Katarina Zunic

  6. Using your hands, shape the cookies into mounds or pyramids and place on a greased cookie sheet, or one covered in ​parchment paper.

    Shaped almendrados cookies on a baking sheet with parchment

    The Spruce Eats / Katarina Zunic

  7. Bake in ​an oven on center rack for approximately 15 minutes until cookies turn a golden color.

    Baked almendrados cookies on a parchment lined baking sheet

    The Spruce Eats / Katarina Zunic

  8. 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.

    Spanish almond cookies on a baking sheet

    The Spruce Eats / Katarina Zunic

  9. Serve and enjoy or store in a tightly covered container or tin.

    Baked almendrados cookies on a plate

    The Spruce Eats / Katarina Zunic


If you can find them, use Spanish almonds in this cookie recipe. Grind them yourself using the food processor, being careful not to pulse them too much.


It's not exactly traditional, but orange zest would taste delicious in these cookies, instead of lemon zest.

How to Store and Freeze Spanish Almendrados

These cookies will keep at room temperature in an airtight container for about a week. You can also freeze them for longer storage. Layer them in between pieces of wax paper in an airtight container or zip-close freezer-safe bag for up to 6 months. Defrost at room temperature and store in an airtight container.