Galletas de azúcar sin harina, tiernas y hechas con almendra

Ingredientes

• 2.5 cups Almond Flour
• 0.75 cup Granulated Sugar
• 2 whole Large Eggs
• 1 tsp Vanilla Extract
• 0.5 tsp Baking Soda
• 0.25 tsp Sea Salt
• 0.25 cup Unsalted Butter

Preparación

1. 1

   Cream Butter and Sugar Base: In a mixing bowl, beat the 0.25 cup Unsalted Butter with the 0.75 cup Granulated Sugar using an electric mixer on medium-high speed for 2-3 minutes until light and fluffy. The mixture should nearly double in volume and take on a pale, creamy appearance. This creaming process incorporates air, creating the foundation for chewy texture. Ensure the butter is fully cooled after melting—hot butter will melt the sugar and compromise the cookie structure.

2. 2

   Incorporate Wet Ingredients Methodically: Add the 2 whole Large Eggs one at a time, beating well after each addition for 30 seconds until fully emulsified. Then mix in the 1 tsp Vanilla Extract for another 15 seconds. Use room temperature eggs for even distribution—they’ll blend more smoothly into the butter-sugar mixture. The emulsion should look homogeneous with no visible streaks of egg.

3. 3

   Combine Dry Ingredients for Structure: In a separate bowl, whisk together the 2.5 cups Almond Flour, 0.5 tsp Baking Soda, and 0.25 tsp Sea Salt until fully combined. Almond flour’s fine texture binds differently than wheat flour, so thorough mixing is essential. Gradually add the dry mixture to the wet ingredients in 3 additions, folding gently with a spatula after each. Stop mixing as soon as the flour disappears—overworking develops excess density.

4. 4

   Portion and Bake with Precision: Scoop the dough into 1.5-tablespoon portions (about 12 per batch) and roll into balls. Place them 2 inches apart on a parchment-lined baking sheet. Almond flour dough spreads less, so flatten each ball slightly with your palm. Bake at 350°F for 10-12 minutes until the edges are light golden brown but the centers still look soft. The cookies will firm up as they cool—resist overbaking, or they’ll lose their signature chewiness. Cool on the baking sheet for 5 minutes before transferring to a wire rack. The bottoms should be just set, with a delicate crispness giving way to a tender interior.