These eggless white almond cookies are packed with the aroma of nutty almonds, and crunchy texture. They are incredibly easy to put together and do not need any special kitchen gadget.
Toast the sliced almonds on a dry pan until lightly golden brown over medium-low heat. Remove and let them cool down completely
You can also toast them in the oven by spreading them evenly on a baking sheet and bake at 350 F preheated oven for 5-8 minutes or until golden brown. Remove from the oven and cool down completely
Preheat oven to 350 F (180 C) for a conventional oven (bottom heat only). If you have convection oven (top and bottom heat, no fan), lower the temperature by 20 degrees. Line a large baking sheet with parchment paper
Prepare the cookie dough:
Combine all the dry ingredients in a large mixing bowl with a whisk. Then gradually add the oil (start with half the amount first and see) as you mix everything with a spatula. It won't come together into a dough yet. Switch to using your clean hands, add the toasted almonds and knead into a dough. It may seem like the dough is a bit dry and won't come together, but it will, just keep kneading and it will come together. Don't be tempted to add more oil unless the dough is very dry and won't come together. You will get a semi-soft dough but not sticky
Shaping:
Place the cookie dough in between two parchment paper and use a rolling pin to roll it out to about 1/2 inch (1.3 cm) thick. Use a 1.5-2 inch round cookie cutter and cut the dough out as closely as possible (so you don't have to re-roll the scrape dough too many times later)
Place the cut dough on a prepared baking sheet, about 1/2 inch apart. They don't expand much. Gather the scrape dough and flatten again and repeat the same step above
You can also just pinch off about 10 grams of dough and roll it into a ball, then flatten slightly with your palm if you don't want to roll out the cookies
Baking:
Bake in a preheated oven on the middle rack for about 25-30 minutes. The top should be kinda pale in color and the bottom is just lightly golden brown
Let the cookies cool down on the pan completely. They will crisp up further as they cool down
Storing:
Once the cookies have cooled down completely, transfer to an air-tight container and they can be kept for weeks this way
Video
Notes
You can also use other neutral-tasting oils like avocado oil, canola oil, etc.