GLUTEN-FREE ALMOND COOKIES
Zalmy Lipszyc
20
DESSERT
A simple gluten-free almond cookie recipe made with ground almonds, egg whites, and a sugar substitute. These light, low-carb cookies bake quickly, can be shaped round or crescent-style, and are perfect plain or with a chocolate-dipped finish.
Ingredients
- 2½ cups ground almonds
- Sugar substitute equal to 1 cup sugar (highly recommend using only ½ cup sugar, as 1 cup can be too sweet)
- 1 teaspoon almond and/or vanilla extract
- 2 egg whites
- Almond halves, for garnish
Directions
- Preheat oven to 350°F. Blend the almonds and sugar substitute together in a food processor with the knife blade.
- Add the almond and/or vanilla extract and egg whites, and blend until it forms a paste.
- Roll into small balls in the palm of your hands. Shape each one like a crescent or keep round and place half an almond in the center.
- Spray a cookie sheet with non-stick cooking spray or line with baking paper.
- Place the cookies on the sheet and bake for 10 to 12 minutes. (The cookies should be slightly golden and soft to the touch.) Remove from sheet and cool.
