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.
