Estes Biscoitos Nuvem de Amêndoa are crispy cookies with a light and melt-in-your-mouth center. They are covered with a generous layer of powdered sugar that bursts in the mouth and brings a pillowy texture as you bite them. It’s a delicious sweet holiday cookie, naturally sem glúten and easy to whip up in under 30 minutes.
Cloud cookies are called this way because they have both a cloud shape and a white look but also because the texture is super soft and airy. It melts in your mouth when you eat it. They are a great alternative to traditional Biscoitos de farinha de amêndoa e açúcar or Healthy Almond Flour Cookies.
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Biscoitos Nuvem de Amêndoa
Ingredientes
- 2 ½ copos Farinha de amêndoa - notas 1
- ¾ xícara Açúcar de cana não refinado - notas 2
- 6 colheres de sopa Leite de amêndoa - room temperature (note 3)
- ¼ colher de chá Extrato de amêndoa - opcional
To coat/decorate the cookies
- ¼ xícara Açúcar em pó
Instruções
- Pré-aqueça o forno a 180 °C (350 °F). Forre uma assadeira grande com papel manteiga. Unte levemente o papel com óleo de cozinha em spray. Reserve.
- Fill a small bowl with 1/4 cup of powdered sugar. This is what you will use later to coat the cookies. Set it aside.
- In a mixing bowl, stir almond flour, almond extract (if used), sugar, and almond milk until the dough is sticky and consistent.
- Use a small cookie dough scoop or tablespoon to grab a small amount of cookie dough and roll it into a ball in your lightly greased hands. I made 15 cookie dough balls with this recipe.
- Repeat for all the remaining cookie dough balls and place them a thumb apart on the prepared cookie sheet.
- Generously oil your index and middle fingers to press the top of each cookie. The oil prevents your finger from sticking to the dough. The goal is to form two cavities on top of the dough. Don't press too hard you don't want to go through the dough.
- Use the bowl with the powdered sugar to generously fill each cavity with the powdered sugar. It's fine if it overflows and falls on the sides of the cookies.
- Bake the cookies for 14-18 minutes at 350 °F (180 °C) until the sides are nicely golden brown.
- Let the cookies cool down on the cookie sheet at room temperature for 20 minutes. Don't touch them at all as they are soft at first and firm up as they cool down.
- Transfer the cookies to a cooling rack, and dip their sides into the powdered sugar again to give them a nice snowy effect.
Notas
Nutrição
Ingredientes e Substituições
You only need 5 ingredients to make this recipe.
- Farinha de amêndoa – This is the key ingredient for these cookies. Almond flour provides the nutty flavor and soft, airy texture that mimics traditional cloud cookies made with marzipan. Avoid substituting with almond meal, as it results in a gritty texture and darker color. Other flours (like wheat or oat) are not suitable because they lack the fat content and flavor necessary for the recipe.
- Sugar – Sugar helps create a light crisp on the outer edges of the cookies. Unrefined cane sugar (like demerara) can be used without altering the color, but avoid coconut or brown sugar, which adds too much moisture and darkens the cookies.
- Leite de amêndoa – I use almond milk to bind the dough, replacing traditional egg whites in the classic recipe. Its mild flavor works well with the almond flour without overpowering. You can swap with oat milk, soy milk, or cashew milk for variety. Any plant-based milk with a neutral flavor and good fat content.
- Extrato de amêndoa – Almond extract enhances the almond flavor, making the cookies taste richer and more indulgent. It’s optional but recommended for maximum almond flavors. You can also use vanilla extract for a different flavor profile, though the almond taste will be less pronounced.
- Açúcar em pó – This brings the signature “snowy” look and a chewy, sweet center. It’s crucial for the cookie’s texture and holiday aesthetic.
How to Make Almond Cloud Cookies
These cookies are really easy to whip up. Here’s how in pictures. Scroll below them for the full, printable recipe!
Combine the ingredients in a mixing bowl.
Stir the batter with a silicone spatula until it’s sticky.
Roll dough balls in the palm of your hands – you might want to oil them as it’s sticky.
Place the dough balls on a baking sheet and press two fingers on the cookies to flatten and make two shallow cavities.
Sprinkle a good layer of powdered sugar on the cookies to fill the cavities.
Asse os biscoitos por 14 a 18 minutos a 180 °C (350 °F).
Dicas de confeitaria da Carine
I have a few more tips for you to make the best cookies:
- Choose the Right Almond Flour: Use blanched almond flour for a smooth, consistent texture. Avoid almond meal, as it contains skins that result in a coarse texture and brown color.
- Work Quickly with the Dough: Almond flour dough can dry out if overhandled. Lightly grease your hands to prevent sticking and roll the dough quickly.
- Ensure Even Coating of Powdered Sugar: Sift the powdered sugar before use to avoid clumps, which can affect the appearance and texture of the cookie.
- Don’t Skip the Cavity Formation: The two-finger indentations are essential for holding the powdered sugar in place and achieving the characteristic cloud cookie shape and texture.
- Monitor Baking Time Closely: Bake until the edges are just golden. Overbaking will make the cookies too dry, while underbaking might result in overly soft centers that don’t hold their shape.
- Let the Cookies Cool Fully: Do not attempt to move the cookies from the baking sheet until they are fully cooled; they firm up as they cool and are delicate when warm.
- Create a Snowy Finish: Once cooled, roll the cookies’ sides in additional powdered sugar to enhance the appearance and replicate the classic snowy effect.
- Use a Cookie Scoop for Uniformity: Ensures even-sized cookies for consistent baking and aesthetic appeal.
guia de solução de problemas
If you’re having issues with the recipe, I have way that hopefully can fix the problems!
- Dough Too Dry: Add an extra teaspoon of almond milk at a time until the dough comes together.
- Cookies Spread Too Much: Chill the dough for 15-20 minutes before shaping to firm up the fats.
- Edges Not Crispy: Use a silicone baking mat instead of parchment paper for better heat distribution.
Armazenamento
You can store the cookies in an airtight container at room temperature por até 4 dias or in the fridge for up to a week. For freezing, place cookies in a single layer in a freezer-safe bag and thaw overnight at room temperature before serving.
This worked exactly as written, thanks! Love it, thank you