These German almond cookies are dairy free and gluten free and are baked during Advent in preparation for Christmas. They are quick and easy to make with only 4 ingredients and taste delicious. Try one to make sure it is baked all the way through, as it can be hard to tell. In Germany they are baked on backoblaten, little round wafers (there are gluten-free ones), but you can bake them directly on parchment paper as well. Store in an airtight container for up to 2 weeks.

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Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
48
Yield:
48 cookies
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.

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  • Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gradually add sugar, 1 teaspoon at a time, while continuing to beat at high speed. Combine ground almonds and cinnamon in a bowl and fold into the egg white mixture with a spatula. Add more ground almonds if mixture is too runny.

  • Use 2 teaspoons to place little mounds of almond mixture 2 inches apart onto the prepared baking sheets.

  • Bake in the preheated oven until lightly browned and baked through, 15 to 20 minutes. Carefully remove from baking sheets and cool on wire racks.

Nutrition Facts

40 calories; protein 1.1g; carbohydrates 5g; fat 1.9g; sodium 4.6mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/14/2020
The almond flavour pretty good but I was generous with the almond meal and took an earlier reviewers suggestion to put in almond essence. It is important to put them on the cooling rack straight away and be ready with a flat knife to dislodge from the paper (I actually was using silicon mats) otherwise they will sweat and get a little soggy on the base. I cooked the first batches for 15 minutes but going to 20 minutes didn’t really make them a lot more drier - just darker. The bigger ones are 2 1/2 teaspoon heaps slightly spread. The little ones are just a single teaspoon heap ... the plan is to squish them together and make macaroon-like cookies. Read More

Most helpful critical review

Rating: 1 stars
09/16/2019
Forgettable. As directed these tasted like farina cereal with cinnamon sprinkled on top. No taste of almonds whatsoever. Since I tasted some before baking it all I tried to salvage the rest by adding almond extract. This improved the taste somewhat but definitely not worth making in my opinion. Read More
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
04/14/2020
The almond flavour pretty good but I was generous with the almond meal and took an earlier reviewers suggestion to put in almond essence. It is important to put them on the cooling rack straight away and be ready with a flat knife to dislodge from the paper (I actually was using silicon mats) otherwise they will sweat and get a little soggy on the base. I cooked the first batches for 15 minutes but going to 20 minutes didn’t really make them a lot more drier - just darker. The bigger ones are 2 1/2 teaspoon heaps slightly spread. The little ones are just a single teaspoon heap ... the plan is to squish them together and make macaroon-like cookies. Read More
Rating: 5 stars
10/05/2019
Love these! Substituted swerve for the sugar to make them low carb. Taste like little marzipan cookies Read More
Rating: 1 stars
09/15/2019
Forgettable. As directed these tasted like farina cereal with cinnamon sprinkled on top. No taste of almonds whatsoever. Since I tasted some before baking it all I tried to salvage the rest by adding almond extract. This improved the taste somewhat but definitely not worth making in my opinion. Read More
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