flourless - gluten-free
(yield 80 pieces)
3 egg whites
8 oz. powdered sugar
1 tablespoon vanilla extract
4 drops almond extract
1 teaspoon cinnamon
14 oz. ground almonds
|Whip egg whites to a peak. Sift powdered sugar and slowly add to egg whites. Set aside
3 tablespoons of egg whites to decorate cookies. Add vanilla, almond extract, cinnamon and
ground almonds. Put dough into a plastic bag and roll out to about 1/4 inch. Refrigerate
bag for about 15 minutes. Cut bag open. Cut out cookies with a 2 inch star shaped cookie
cutter and transfer onto baking pan lined with parchment paper. Brush cookies with egg
Bake at 250 F for approximately 15 minutes. Reduce temperature to 210 F and bake for
another 30 minutes.
||The brushed egg whites should remain white. (approximately 40 calories per cookie).
You can use ground hazelnuts instead of ground almonds.
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