|Nutrition Facts (per serving)|
|Servings: 24 to 30|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 2g||9%|
|Total Sugars 2g|
|Vitamin C 14mg||71%|
|*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.|
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.
Steps to Make It
Gather the ingredients. Preheat oven to 360 F/180 C degrees.
Zest the lemon, avoiding the white part of the peel (the pith) 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 with a whisk or electric hand mixer.
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 the optional 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.
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.