These deliciously addictive cookies come together in just 3 ingredients. Just make sure not to overcook them, they will be very pale and shouldn’t brown.
1. Preheat the oven to 325 degrees.
2. In a food processor combine the almond flour or chopped almonds with 1/2 cup of the sugar. Transfer to a large bowl.
3. In a separate bowl beat egg whites with an electric mixer until they form soft peaks. Gradually add the remaining sugar, beating all the while until you have glossy thick, creamy consistency.
4. Fold the egg whites into the almond sugar mixture. The dough will be sticky and stiff. Scoop out 1 tablespoon of dough and with wet hands, roll into 1-inch wide balls. Flatten slightly and put on a parchment lined baking sheet.
5. Bake for 12-15 minutes. The tops will be white and cracked, with a little browning on the undersides only. Remove from oven and let cool slightly on baking trays then transfer to a wire rack. Store in an airtight container.
Ann’s Tips and Tricks
These cookies come out better baked on parchment paper than on a Silpat silicone cookie sheet.
Processing the sugar and the almonds together will prevent the almonds from turning into a paste and keep them mealy.
To stabilize egg whites, add a pinch of cream of tartar before you start beating them. This will stop them from separating if your equiment is not perfectly dry or completely grease free.
You can make superfine and powdered sugar with regular granulated sugar by processing it in a food processor or coffee grinder with a metal blade. Just process a little more sugar than you will need on high speed for 1-2 minutes depending on the consistency you want. Tap the top of the processor to let the sugar settle then process for another 10-20 seconds. That’s it!
This recipe makes 12 cookies. Eat all sweet, sugary treats in moderation. A little bit of sweetness can make you feel good, but don’t overdo it! High calorie desserts are best as a treat, never a habit.
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