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Coffee Almond Thins / www.quichentell.com

Coffee Almond Thins

Quiche 'n' Tell
An intense, chewy coffee cookie with a hint of sea salt
5 from 2 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dessert, Snack
Cuisine American
Servings 18 cookies


  • 90 g almond flour
  • 130 g raw or light brown sugar
  • 3 egg whites, lightly beaten
  • 2 tbsp instant coffee powder
  • tbsp rice flour
  • ½ tsp vanilla extract
  • ¼ tsp sea salt flakes
  • 18-20 whole almonds (skinless)


  • Preheat the oven to 176°C and line a the largest sheet pan you have with baking parchment. Oil it very very lightly.
  • Stir the dry ingredients together in a bowl. Pour in the egg whites and mix to combine.
  • Mix in the vanilla extract.
  • Drop circles of batter with a tablespoon/teaspoon, leaving at least 2 inches between them. Top each cookie with a whole almond and bake for 15 mins till the thins have a firm, glossy surface and the edges are firm and set.
  • Allow them to rest on the tray for 5 mins before transferring them on to a wire rack to cool completely. Store in an airtight container at room temperature.