Crispy on the outside and creamy on the inside, these cookies are delicious!


  • 2 whites
  • 225 grams of sugar
  • 125 grams of ground almonds
  • 30 grams of rice flour
  • Almond extract
  • Blanched almonds

Preparation Mode

  1. Preheat the oven to 180ºC.
  2. Line two baking sheets with baking paper, host leaves or provide buttered molds.
  3. In a mixer, beat the egg whites.
  4. Add a spoonful of sugar at a time until you have a firm meringue.
  5. Add the ground almonds, rice flour and almond extract. Mix well.
  6. Using two tablespoons, place spoonfuls of the mixture on the baking tray, leaving space between one almendrado and the other.
  7. Place a blanched almond in the center of each almendrado.
  8. Bake in the central part of the oven for approximately 14 minutes or until lightly golden.
  9. If you made it in a baking dish, remove it, transfer it to a wire rack and gently remove the almonds.

Mom Tips

225 grams of sugar = approximately 1 and ½ cups (tea).

Ideally, the almendrados should be consumed on the day they are made.

Approximate yield of 24 units.


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