Low FODMAP Almond Cookies
Delicate Italian-style almond cookies with a crisp exterior and chewy center. Light, elegant, and naturally gluten-free.
Instructions
- 1
Preheat oven to 325°F (165°C).
- 2
Line a baking sheet with parchment paper.
- 3
Whisk together almond flour, cornstarch, and baking powder.
- 4
In another bowl, whisk egg white until slightly frothy.
- 5
Add sugar, lemon zest, and almond extract to egg white.
- 6
Stir until combined.
- 7
Add flour mixture and melted butter.
- 8
Mix until a soft dough forms.
- 9
Roll dough into 16 balls.
- 10
Place on prepared baking sheet, spacing 2 inches apart.
- 11
Flatten slightly and press a whole almond into each cookie.
- 12
Bake for 12-15 minutes until edges are golden.
- 13
Cool on sheet for 5 minutes.
- 14
Transfer to wire rack and dust with powdered sugar.
FODMAP Notes
Almond flour is low FODMAP at 1/4 cup per serving - this recipe portions across 16 cookies appropriately. Each cookie contains about 1 tablespoon almond flour plus one almond, which is within safe limits.
Tips
- 💡 Use superfine sugar for smoother texture
- 💡 Don't overmix the dough
- 💡 Store in airtight container to keep crisp
- 💡 Make smaller cookies for tea service
Recipe Notes
These delicate almond cookies are inspired by Italian amaretti. They’re light as air with an irresistible almond flavor and beautiful crackled tops.
Substitutions
- Almond flour: Hazelnut flour
- Butter: Dairy-free butter
- Topping: Sliced almonds or pine nuts
Storage
- Room temperature: Keeps 1 week in airtight container
- Tip: Store with parchment between layers
FODMAP Stacking Note
One to two cookies is a low FODMAP serving. Watch almond intake for the day.
Related Recipes
- Low FODMAP Peanut Butter Cookies
- Low FODMAP Chocolate Chip Cookies
- Low FODMAP Almond French Toast