Almendrados

Almendrados (Spanish Almond Cookies)

Almendrados are traditional Spanish almond cookies with a crisp exterior and a tender, marzipan-like center, scented with lemon zest. This classic version is naturally gluten-free and showcases the humble ingredients that have defined Spanish convent and home baking for centuries.

Prep

15 min

Cook

18 min

Total

33 min

Serves

18 cookies

Difficulty

Easy

Recipe ingredients

• •250 g (9 oz (about 2 cups)) raw blanched almonds, skinless, as traditionally used; toasted slivered almonds are a common pantry substitute
• •200 g (1 cup) granulated sugar
• •2 whole large eggs, plus 1 extra yolk if a richer dough is desired
• •1 whole lemon, zest only; choose an unwaxed, organic lemon if possible
• •15 g (1 tablespoon) powdered sugar, for dusting, optional

Steps

1. 1 Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper.
2. 2 If using whole blanched almonds that are not pre-toasted, spread them on a tray and toast in the preheated oven for 6–8 minutes until fragrant and lightly golden, watching carefully to prevent burning. Cool to room temperature.
3. 3 Place the cooled almonds and 150 g (about 3/4 cup) of the granulated sugar in a food processor and pulse until finely ground but not yet a paste; you want a sandy, granular texture similar to coarse almond meal. A traditional method is to pound them in a mortar.
4. 4 Transfer the almond mixture to a bowl. Add the remaining 50 g (about 1/4 cup) sugar, the eggs, and the finely grated zest of the whole lemon. Mix with a wooden spoon or spatula until a thick, sticky, pliable dough forms. If the dough feels too wet, let it rest for 5 minutes; if too dry, add a teaspoon of cold water.
5. 5 Scoop tablespoon-sized portions (about 20–25 g each) and roll between clean, slightly damp palms into balls, then place on the prepared baking sheet spaced about 4 cm (1½ inches) apart. Press each ball gently with the back of a spoon to flatten slightly into a thick disc, or leave rounded for a crackled top.
6. 6 Bake on the middle rack for 14–18 minutes, until the cookies are set, pale golden on the bottom, and lightly cracked on top. They should still feel soft in the center when pressed; they will firm up as they cool. Internal temperature is not applicable, but visual cues are: lifted edges, no wet shine, and a dry-to-touch top.
7. 7 Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving, if desired. Store in an airtight container at room temperature for up to 2 weeks.
8. 8 Safety note: this recipe uses raw eggs incorporated into the dough and baked only briefly; if you are concerned about undercooked egg, use pasteurized eggs. The almonds are a tree nut allergen.