Wow. It’s been a while since I made these and I can’t wait to dig my teeth into these sugar coated matcha almond balls. As the name suggests, these baked goods are not made with flour. The “flour” is made with grounded almonds. Its slightly crunchy on the outside and soft and chewy in the center. The sticky texture inside comes from the mixture of whipped egg whites and granulated sugar (so basically, meringue). It’s basically a cookie that is relatively healthier (no butter or flour), but does not fall short of the definition of delicious. The matcha pairs really well with the almond flavors and offers a nice balance to the sweet meringue. The signature of this cookie comes from the cracks on their surface midway through the heating process. Now, get going with these super simple and easy to make, Matcha Earthquake Almond Balls!
- 2 1/4 cups almond flour (sifted ground almonds)
- 1 cup granulated sugar
- 1 1/4 tbsp matcha
- 1 tbsp shredded coconut (optional)
- 1/8 tsp salt
- 2 egg whites
- 1/4 tsp lemon juice
- 1/4 tsp vanilla extract
- 1 cup confectioners sugar for dusting
- Preheat oven to 300F. Line cookie sheet(s) parchment paper.
- In a med-large bowl, combine almond flour, coconut, sugar, matcha and salt. Mix thoroughly with a hand whisk.
- In a large bowl, using an electric hand/stand mixer, beat egg whites and lemon juice until soft peaks form. (The lemon juice helps to stabilize the meringue).
- Add the bowl of dry ingredients into the bowl of the beated egg whites, folding 1/2 cup of dry ingredients at a time. Mix well after each addition.
- Add in vanilla. Mix until thoroughly incorporated.
- At this point, your dough should look and feel sticky. Wash your hands and towel dry them. (This part might get a little messy as well.)
- Spoon 1 tbsp of cookie dough into your hands. Form dough balls, around 1 inch in diameter.
- Place all dough balls on cookie sheet.
- Pour confectioners sugar in a large, clean bowl. Lightly dust your hands with confectioners sugar. Transfer a few dough balls into the bowl of powdered sugar and gently dust them, covering all “sides” of the sphere.
- Transfer coated dough balls back on the cookie sheets, making sure they are spaced around 1 inch apart from each other.
- Bake for 25-30 minutes until tops are cracked and bottoms are golden brown.
- Remove from oven and let cookies cool on cookie sheet for 3 minutes until transferring them to cool further on a wire rack.
- Serve and enjoy!
Recipe Inspired from She Loves Biscotti
Note: Cookies will stay good for up to 7 days if kept in an air-tight container.