Ah, I get it! Then you’re thinking of the classic almond puff pastry (or almond bar). This is the cookie that everyone asks for the recipe for because it’s incredibly light, gluten-free, and the fried almonds on top give it that special, crunchy character.

It’s truly brilliant because it doesn’t require much, and because of the lack of flour, it doesn’t fill you up, it just feeds itself.

Why is it so “cloudy” and delicious?
Almonds instead of flour: Finely ground almonds (or almond flour) make the dough much juicier and softer than wheat flour.
The texture: The secret here is also in the egg white foam, which raises the dough, making it airy.
The decoration: Thin slices of almond sprinkled on top will turn golden brown in the oven and give off a heavenly aroma.
A quick reminder of the recipe (if you decide to try it today):
If you want to please your family, here are the basic proportions that you can’t go wrong with:

The dough: Separate 4-5 eggs. Mix the yolks with sugar/sweetener and a little lemon zest, then add about 20-25 dkg of ground almonds.
The foam: Beat the egg whites very stiffly and carefully (so as not to break them) fold them into the almond mass.
The crown: Smooth the dough onto a baking sheet lined with baking paper and sprinkle generously with sliced ​​almonds.

Baking: Bake at 170-180 degrees until the top is golden brown.
Tip: Some people also add a little apricot jam to the top under the almonds to make it even juicier. Do you usually add some extra flavoring (like vanilla or a little liqueur)?

Would you like me to put together a detailed shopping list for you for the weekend?