These almond cookies are thin and crispy. They need just 3 ingredients and don’t require any flour, dairy, butter or oil. The cookies can be made ahead of time and also store well.
Almond Cookies with slivered almonds on top

These cookies are crispy, crunchy and lightly sweet. They are great for a snack or quick dessert.

Ingredients

  • Sliced almonds
  • Egg
  • Powdered sugar

Sliced almonds: This recipe uses sliced almonds which are pulsed in a food processor to help break them up further. The smaller, thinner pieces make it easier for them to bind together.

Egg: The cookies use a little bit of egg white to help them bind together.

Powdered sugar: Powdered sugar is used to bind the cookies and sweeten them. You want to use powdered sugar and not regular sugar because powdered sugar melts better. You also want to avoid liquid sweeteners because that will make the cookie batter too wet.

How to Make Crispy Almond Cookies

  • The almonds are pulsed through a food processor until they become the size of coarse crumbs. You can also chop them with a knife if you don’t have a food processor.
  • Egg white and powdered sugar are whisked together until smooth. Stir in the almond and mix thoroughly until all the pieces are coated in egg mixture.
  • Use a 1.5 tbsp cookie scoop to scoop the mixture. Release it onto your prepared baking sheet. It will be slightly loose but should mostly stick together.Pulsed almonds in a food processor and cookie dough on a baking sheet
  • Use the back of a metal spoon to flatten the cookie mounds and shape them into thin round disks, about 1/8 to 1/4 inch thick.
  • Bake cookies until golden brown. Allow the cookies to cool fully before removing from the baking sheet. The cookies will initially still be a little soft when you remove them from the oven, but they will crisp up more as they cool.

Golden brown almond cookies with slivered almonds on top

Texture

These cookies have a very crispy, crunchy texture throughout. They are lightly sweetened. You can increase the sugar amount if you prefer sweeter cookies or dust them with powdered sugar.
A stack of almond cookies

Expert Tips

  • The edges of the cookies will turn golden before the surface. You do want to keep the cookies in the oven until the surface is also lightly golden brown. If the surface is too pale, the cookies will not be fully crispy.
  • You can rotate the cookie sheet in the oven to help the cookies brown more evenly on the surface.
  • If you want to use a healthier sugar or want to make these eggless, try this version that is eggless and made with maple syrup.

More Almond Recipes

5 from 1 vote

3 Ingredient Crispy Almond Cookies

These almond cookies are thin and crispy. They need just 3 ingredients and don't require any flour, dairy, butter or oil.
Servings: 12 cookies
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
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Ingredients

  • 2 cups (173g) sliced almonds
  • 1 large egg white
  • 1/3 cup (38g) -1/2 cup (57g) powdered sugar

Instructions
 

  • Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper.
  • Add sliced almonds to a food processor and pulse until they become the size of large coarse crumbs. See photo in post for reference.
  • Add egg white and powdered sugar to a large mixing bowl and whisk until smooth. Use 1/3 cup powdered sugar if you prefer less sweet for your cookies. Use 1/2 cup if you prefer sweeter cookies. Add the almonds into the egg mixture. Stir thoroughly until all of the almonds are evenly coated in the egg mixture.
  • Use a 1.5 tbsp cookie scoop to scoop the mixture, releasing it onto your prepared baking sheet and spacing the scoops about 1.5-2 inches apart. Use the back of a metal spoon to flatten and shape each cookie until it becomes a thin round disk (between 1/8-1/4 inch thick). You can also shape the sides so the cookies are more round. The cookies will not change shape during baking so shape them how you want the final outcome to be. You want to keep the cookies thin so that they crisp up fully.
  • Bake the cookies for about 20 minutes or until the edges turn deep golden brown and the surface is lightly browned. You do need the surface to be lightly browned in order for the cookies to fully crisp up in the center. If needed, you can rotate your baking pan to help the cookies brown more evenly.
  • Remove cookies from the oven and allow them to fully cool on the baking sheet. Don't attempt to move them from the baking sheet until they are fully cooled because the cookies need to set. The cookies will continue to firm up as they cool. Once they are fully set and cooled, the best way to remove them is to peel them off the parchment paper instead of using a spatula. Cookies can be eaten after they are fully cooled. Cookies need to be stored in an airtight container soon after they are fully cooled, otherwise they will absorb moisture in the air which can cause them to soften. Store any uneaten cookies in an airtight container for a few days at room temperature.

Notes

  • The recipe works best with sliced almonds. I used California sliced almonds.*
  • *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
Serving: 1cookie, Calories: 98kcal, Carbohydrates: 6g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Sodium: 5mg, Fiber: 2g, Sugar: 4g, NET CARBS: 4
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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