Eggless Almond Puff Cookies

Happy New Year everyone! Hope you all had a relaxing holiday. I'm excited to be guest-blogging the first post of 2011.

I made these amazing cookies while visiting my sister Kanchana in Chicago over the break. I had one week off from work and made the most of it by spending time with the people I love and baking lots of yummy treats for them!

The most popular item was definitely the eggless almond puffs. They have a delicious, naturally sweet almond flavour plus they are full of healthy fats and vitamin E. This low-sugar recipe only has two tablespoons of the sweet stuff plus a bit of confectioners' powder dusted on top.

These bite-sized goodies will last in an airtight container up to a week but they probably will be gobbled up before that. I hope you try it.


Eggless Almond Puffs Recipe
Makes about forty 1 1/2 - inch balls

Preheat the oven to 300°F. Beat until soft:
    ½ cup (1 stick) unsalted butter
Add and blend until creamy:
    2 tablespoons sugar
    1 teaspoon vanilla
Measure, then grind in a nut grinder:
    1 cup blanched ground almonds. To blanch, soak almonds in hot water for a few minutes, then the skin will come loose and you can pop them out. Dry them with a paper towel, or pop in the oven while it preheats for about five minutes, then grind.

Sift before measuring:
    1 cup cake flour
Stir the ground almonds and the flour into the butter mixture. Roll the dough into small balls. Place balls on a greased cookie sheet and bake about 30 minutes. Roll while hot in:
    Confectioners’ sugar
To glaze, put the sheet back into the oven for a minute. Cool and serve.  ( I didn't actually put them back in the oven and they turned out fine!)

Wait for the cookies to cool completely before storing them in a container. If you don't, the glaze will smudge and you'll have cookie crumbs ruining the pretty finish.

*Recipe adapted from Joy of Cooking.


Nags said...

these look lovely! will surely try!

Ms.Chitchat said...

Very interesting puff cookies,loved the texture. Bookmarked!!!!

Sowmya said...

Hey Savitri! Thanks for posting this recipe......i know i had been nagging you a lot over the weekend for it :D.....i will definitely try it.........thanks for making such awesome goodies for us last weekend!

Pooja said...

The cookies look great. I would love to try them, but was wondering what do you mean by cake flour? Just all purpose flour or something else? Thanks

Anonymous said...

Dear Savithri:
With your dad and me being there you rose to the occassion with great spread of eggless goodies.
Yes , these puffs were delectable, especially seeing the young todlers munching on them. There were other items which were my favourite too. Hope you will add them on the blog as I am inspired to bake too( means I want to eat them with friends at the Cleveland Aaradhana - it would be a welcome item for those who need very limited sugar and still crave a little treat.)
Merci for the treats!

Savithri said...

Hi Pooja,

I actually used all purpose flour and it worked out fine.

Cake flour is used for baked good with a delicate texture or for light cakes.

It has a low protien content and is chlorinated which breaks down the strength of the gluten. This makes it smooth and velvety.

A substitute is 3/4 cup all purpose flour and 2 tbsp corn starch.

You can read more about it here:

Happy Baking!

amino acids vitamins said...

Vanilla adds flavor to the almond puff cookies even without egg. said...

hii.. Nice Post

Thanks for sharing

Doug Barnard said...

Looks delicious! What a great taste and mouthfeel this must have, thanks!