Gluten-free almond cookies are delicious treats with a pleasantly creamy heart thanks to a really clever trick. They resemble almond paste cookies, typical of the Sicilian tradition, but they are more delicious and irresistible. Very easy to make and super fast to bake (it will take just 7 minutes), they are gluten-free, so also celiac or gluten intolerant people can enjoy them. So let’s find out how to make these flourless almond cookies by following our recipe step by step and enjoy them as a snack, together with a cup of hot tea, or at the end of a meal, as a delicious treat to accompany an excellent espresso.
Using two teaspoons, make 12 small balls of hazelnut cream, arrange them on a sheet of parchment paper (1) and transfer them to the freezer until they are frozen.
Collect the almond flour in a bowl, add the sifted powdered sugar (2) and mix well.
Add the egg whites (3) and mix until a homogeneous mixture is obtained; then let it rest in the refrigerator for 30 minutes.
After the resting time will be elapsed, resume the dough and form 12 small balls, of about 30 grams each (4).
Flatten the small balls with slightly moistened hands and arrange the frozen hazelnut cream in the center (5).
Close the small balls completely wrapping the hazelnut filling (6).
Pour a little powdered sugar into a small bowl and then roll the small balls into them, covering the entire surface well (7).
Arrange the small balls in a baking tray, lined with a sheet of parchment paper (8), and bake at 180 degrees C for about 7-8 minutes.
After the cooking time will be elapsed, take the gluten-free almond cookies out of the oven, let them cool and then enjoy them (9).
These biscuits can be stored in the refrigerator, in a special airtight container, for 2-3 days.