Recipe: [Abbey dessert recipe] Spanish almond cake Almendrados

Home Cooking Recipe: [Abbey dessert recipe] Spanish almond cake Almendrados


“The so-called “cookies” seem to have spread from Arabia to southern Spain. Many of the biscuits made in the monastery have been added with almonds, and this almond biscuit is one of them. It is said to celebrate the new monastery in the 17th century. Set up and make a snack." - [Abbey snack recipe] P82 (about 20) ------------------------------ --------- This is my favorite recipe in this book. The biscuit itself is very cute, nutty, super fast and oil-free and gluten-free, highly recommended!



  1. Mix the almond powder with the fine powdered sugar and mix well with a fork.

  2. Gently whipped the protein, add 1 and mix with vanilla extract. Cover with plastic wrap and put it in the refrigerator for about one hour.

  3. Preheat the oven 180 degrees.

  4. Dip some water on your hands, knead the dough into a flat, round shape, place it on a baking sheet with baking paper, and embed an almond on each small round dough.

  5. Bake in the oven for 15 minutes.

  6. Take it out of the oven and let it cool.


1, the sugar reduction to 50g also added a small amount of salt, the feeling is that the biscuits are not too sweet, but the almonds are full of flavor. 2, my protein is almost 65g, I feel the dough is too thin, so when roasting, it is extended by a few minutes, the specific time should be based on the humidity of the respective oven and dough.

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