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.
Almond Cookies
Yield: 48
Cookies
Ingredients:
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
Directions:
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!