Almendrados are a flourless almond cookie from my hometown in Portugal, Aveiro. Even though I’m Portuguese I was never a huge fan of the food (probably why going vegan wasn’t so hard) but I do very much miss our amazing pastries. Unfortunately, every single thing has like 28730372515 eggs in it. These are SO good and so simple!
- 1 ½ cups almond meal
- 2/3 cup sugar
- a little less than 1tbs freshly squeezed lemon juice
- 1tbs warm water
- dash of salt
- 1tsp ground cinnamon
- 1 Ener-G egg
- 12 whole blanched almonds
- Preheat the oven to 350 degrees.
- Follow the directions for the EnerG egg and set aside for about five minutes. (It’s important to give this enough time to set.)
- Sift together the almond meal, sugar, salt, and cinnamon in a bowl. Add the lemon juice, water and egg.
- Stir until the dough begins to form a ball. (This will take a couple of minutes and you’ll wonder how in the world it will happen but before you know it, you will have dough!)
- Spray a cookie sheet with nonstick spray.
- Shape the dough into 12 little balls and flatten them on the cookie tray, about an inch apart, with a little indentation in the middle.
- Sprinkle with cinnamon.
- Gently press one whole almond into the center of the cookie.
- Bake for 15 minutes, EXACTLY, the edges will be a golden brown. DO NOT OVERBAKE!!! When you take them out, the centers will be slightly mushy. You will even think they are not cooked but PLEASE trust me, they will harden.
- Cool them on the pans for about 5 minutes then use a spatula and move to wire racks.