Almendrados are Spanish almond cookies traditionally made with ground almonds, sugar, and egg white.
The dough is mixed into small portions and baked until the cookies become lightly browned. Their texture can range from crisp at the edges to chewy in the center, depending on the recipe and baking time. Lemon zest or cinnamon may be added for extra flavor.
Almendrados are part of Spain’s broad tradition of almond-based sweets, especially those associated with convent baking and holiday celebrations. Almonds became deeply established in Iberian confectionery through Mediterranean and Islamic culinary influences.
They are sometimes confused with polvorones, which are crumbly shortbread-like cookies made with flour and fat. Almendrados are defined by their prominent almond content and generally lighter, meringue-like structure.