So the snow has been gently swirling in South Central Ontario. .and I am in that ♡holly- jolly♡ mood!!! A traditional fave is the Italian Almond Cookie...with some tweeking I have made them to have about 4gr of sugar per cookie. They are also flourless, gluten free and dairy free. Yummy? Lets just say the recipe made about 4 dozen...and we are now 2 dozen shy...... Gluten Free Almond Cookie Recipe Preheat oven 325F Ingredients: 4 cups of blanched almonds(European) 4-5 egg whites* 1 cup of coconut sugar 1/4 cup of honey 1/2 tsp of vanilla 1 drop of almond extract Optional: 1/4 coconut flour Preparation: You can purchase ground almond flour if you prefer. I like to use European Almonds as their flavour is more intense. To get the skin off your almonds, boil water in a pot, drop the almonds in and allow to blanch in the boiling water for 2 minutes. Drain and immediately peel by pressing the almond between your fingers. When done rinse and towel dry. Allow almonds to air dry before blending them down to a rough fine grind. In a large bowl, break 4 eggs whites( if you omit the coconut flour )and use 5 egg whites if using the coconut flour. With a hand mixer or by hand, mix in the sugar, honey and extracts. By hand add in the almond flour and coconut flour (if using) and mix till well blended. Using a spoon, scoop some dough (it will look wet and loose, thats ok) and roll into 1 inch balls. Press each ball gently down with thumb and add an almond on top for decorations or sprinkles alla Christmas colors!! Place in oven and bake 13-15 minutes till bottoms/sides are golden. Recipe:Anna Zingaro- Culinary Aficionada
Posted on: Sat, 15 Nov 2014 19:41:10 +0000
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