When I see my friends and family who are living a gluten-free lifestyle, I typically go out of my way to make them a treat. These were made for a friend around Christmastime. They have an Italian Pignoli cookie vibe. They are really delicious, so make a double batch.

Whisk the almond flour to break up any lumps. Add the baking powder, sea salt, and sugar and continue to whisk.

In a small bowl, add 2 egg yolks (use the other 2 egg yolks for another recipe). Add the almond and vanilla extract, olive oil and whisk to combine.

In the stand mixer with whisk attachment, add the 4 egg whites and 1/8 teaspoon of cream of tartar. Whip to stiff peaks, about 4 minutes.

In a blender or food processor, add 1/2 cup almonds and pulse to break into bits. Add to the almond mixture.

In stages, fold the almond mixture into the egg whites. You want to thoroughly combine them. It’s okay if the egg whites deflate a little here. This cookie gets a lot of volume.

The dough is very sticky. If it’s too sticky you can add another tablespoon of flour at a time.

Add a heaping tablespoon of cookie dough to a parchment-lined baking tray and drop cookies. Add 3 almonds or almond slivers to the top.

Bake at 350 degrees for 15-17 minutes or until lightly golden.

Once cooled top with powdered sugar. 10 out of 10! Great for Christmas cookie boxes. They freeze really well too, so plan to make these in advance.