Almond Cloud Cookies

star rating (135) rate this recipe »
dairy free, gluten free, quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 21 cookies

Recipe photo

Chewy-crisp and intensely almond-y, here's our version of the King Arthur Bakery's best-selling cookie: the Almond Bianchi.

Almond Cloud Cookies

star rating (135) rate this recipe »
dairy free, gluten free, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 21 cookies
Published: 01/01/2010

Ingredients

  • 10 ounces almond paste
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 2 large egg whites, lightly beaten
  • 1/4 teaspoon gluten-free almond extract
  • 1/8 teaspoon extra-strong bitter almond oil
  • Confectioners' sugar or glazing sugar, for topping

Tips from our bakers

  • The traditional version of these cookies features a hint of lemon or orange. Use 1/8 teaspoon lemon or orange oil in place of the bitter almond, if desired.
  • For a chocolate-almond version: Add 1 cup chocolate chips to the dough right after you've added the egg whites. Bake as directed. Yield: 28 cookies.
  • For an Italian pignoli version: Using about 2/3 cup (3 1/2 ounces) pine nuts (pignoli), dip the tops of unbaked cookies in the nuts. Flatten them gently on the baking sheet, and bake as directed.
  • To make a pistachio or hazelnut version of this cookie, use 6 ounces almond paste and 4 ounces pistachio or hazelnut paste; 2/3 cup sugar, and 1/8 to 1/4 teaspoon pistachio or hazelnut flavoring.

Directions

see this recipe's blog »

1) Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets.

2) Blend the almond paste, sugar, and salt until the mixture becomes uniformly crumbly; this is best done in a stand mixer.

3) Add the egg whites gradually, while mixing, to make a smooth paste.

4) Stir in the flavorings.

5) Scoop the dough by heaping tablespoons onto the prepared pans.

6) Sprinkle the cookies heavily with confectioners' sugar, then use three fingers to press an indentation into the center of each cookie.

7) Bake the cookies for 20 to 25 minutes, until they're brown around the edges. Remove them from the oven, and let them cool right on the pan.

Yield: 21 cookies.

Nutrition information

Serving Size: 1 cookie Servings Per Batch: 21 cookies Amount Per Serving: Calories: 107 Calories from Fat: 36 Total Fat: 4g Saturated Fat: 0g Trans Fat: 0g Cholesterol: 0mg Sodium: 33mg Total Carbohydrate: 16g Dietary Fiber: 0g Sugars: 15g Protein: 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

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  • star rating 04/12/2015
  • Mrs. B from Salt Lake
  • I posted a few weeks ago about "tweaks" to the recipe. I tried a new version today using pistachio paste instead (and substituting 1 Tbsp almond flour and 1 TBSP cocoa for 2 TBSP of the sugar. The pistachio past appears to have a much higher oil content (coming out of the can) -- the cookies spread quite a bit. I used some vanilla paste and about 1/16 tsp of orange extract instead of the almond extract and oil. The cookies tasted a bit salty, wondering if that is from the pistachio paste. Might try it again and leave out the salt altogether. Any ideas from the KAF staff?

    You're right- the almond paste has 9g of fat per serving, and the pistachio paste as 13g of fat per serving. Experiment with a few tablespoons of gluten free or AP flour should be just enough to minimize that spread. Happy baking! Laurie@KAF

  • star rating 03/15/2015
  • member-janet462 from KAF Community
  • I really liked this cookie. The first time I made it, it took awhile for the almond paste and sugar to get to the "uniform crumbs" stage. The second time around, I used a pastry cutter initially to break down the bigger pieces of almond paste and it went more quickly once I started with the mixer. As others have noted, it is rather sweet (but all of my teeth are sweet teeth). I have friends who don't like things so sweet, so on version two today, I substituted 1 Tablespoon of almond flour (basically finely ground almonds) and 1 Tablespoon of cocoa powder (natural, not Dutch processed) for 2 Tablespoons of the sugar. I also used slight less powdered sugar on top and topped them with a few slivered almonds before baking. It's a little harder to see when they are done but mine went for the 25 minutes. After cooling, I drizzled them with a combination of three dark chocolates melted together -- Dick Taylor Equador dark (about 70%), Amedei Toscano Black (70%) and Valhrona Abinao dark (very dark, 85%) -- with a teaspoon of Maine Blueberry Honey. The darkness of the chocolate parried the sweetness of the almond paste and the cocoa added an additional chocolate level in the cookie. Ordered 5 more cans of almond paste last night... Mrs. B
  • star rating 03/13/2015
  • Ironchef from Los Angeles
  • Very good cookies. I made this about 15 minutes ago. It's 90 degrees here in LA today and my cookies did not have the pillowy look like the picture. I'm wondering if I should have chilled the mixture first then baked them. I usually rest the dough in the refrigerator but not this time. I'll make it again but this time I will refrigerate it first before I bake it and see what will happen. I also make my own almond paste. :)
  • star rating 03/08/2015
  • Cubangirl from Chico, CA
  • These are one of my favorite cookies. Tried one batch in the FP and one in the KA 7qt. and found no difference. The first time I made them my paste was super hard so I added 1/4 tsp. orange blossom water and kneaded it with my clean hands to soften. I still add it to my batches now, even though the almond paste is soft. I don't have the bitter almond oil, so I use 1/4 tsp. almond emulsion and 1/4 tsp. of either princess cake flavoring, orange oil or this last time I used vanilla butternut. Love any of those flavors. I put all the ingredients in at once (dont beat my extra large eggs) and use the sideswipe blade in the mixer. Super fast and easy. I use a #60 disher to scoop. I dislike confectioners' sugar, so I omit it. They are fantastic as is. Thank you again, KAF.
  • star rating 03/08/2015
  • lucysmom1953 from KAF Community
  • Excellent cookies, have made them many times. I usually keep liquid egg whites around and was wondering if anyone has tried making these using liquid egg whites? Any tips on this?

    Other customers have tried liquid whites and reported flatter results. You can give it a try and see if that's what you prefer! Happy baking! Laurie@KAF

  • star rating 02/18/2015
  • Mark from Maryland
  • These cookies are great, crispy on the outside and chewy on the inside. The options to add in other things like dark chocolate and pine nuts are also delicious.
  • star rating 02/15/2015
  • from washington, mo.
  • Wonderful cookie. Freezes well and maintains the chewiness that this cookie has.
  • 01/31/2015
  • from
  • star rating 01/23/2015
  • Terri L. from Henderson NV
  • I waited patiently for my order from King Arthur for the almond paste, and bitter almond. It arrived today and I immediately made these cookies. Crazy easy to make. I used my food processor instead of a stand mixer, and I used extra fine bakers sugar. OMG, they are amazing! My husband and I absolutely love them. I've already shared the recipe with all my friends and family. This cookie is heavenly!
  • star rating 01/22/2015
  • Terri L. from Henderson NV
  • I waited patiently for my order from King Arthur for the almond paste, and bitter almond. It arrived today and I immediately made these cookies. Crazy easy to make. I used my food processor instead of a stand mixer, and I used extra fine bakers sugar. OMG, they are amazing! My husband and I absolutely love them. I've already shared the recipe with all my friends and family. This cookie is heavenly!
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