Today was a busy kitchen day that included lots of cool tasty treats, one of those being lemon ice cream. As a result of making the lemon curd, I had egg whites I needed to use and was reminded of a recipe for these fabulous little almond cookies that I enjoyed on a trip to Italy. While this isn't quite the same, they are good and I've altered the recipe to be more carb friendly so they can better fit into my way of eating.
Yield: 48 Cookies
6 egg whites
1 1/2 cups erythritol, or sweetener you prefer
4 1/2 Tablespoons Almond Flour
2 cups almonds
2 Tablespoons fresh lemon zest
1/4 teaspoon almond extract
1 1/4 teaspoons baking powder
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
In a food processor bowl, add the almonds, almond flour, 1 cup of the sweetener and process to a fine powder. Add the baking powder and lemon zest and pulse to mix well.
In another mixing bowl, add the egg whites and beat until frothy. Gradually add the remaining sweetener and continue to beat until stiff peaks form. I use my Kitchen Aid for this job.
Sprinkle about 1/3 of the ground nut mixture over the beaten egg whites and gently fold them in. Repeat 2 more times until all the nut mixture is folded into the egg whites.
Drop tablespoons of batter onto the parchment lined cookie sheets. Bake in the preheated oven for 12-15 minutes. (My time was closer to 15, but keep an eye on them because they brown fast once they start.) Cool on the cookie sheet for 10 minutes before transferring to a cooling rack to complete cooling.
Store in an airtight container.
Per Cookie: 29 Calories; 2 grams fat; <1 net carb if using erythritol
...and That's What's Cooking at Cathy's ~ Enjoy!