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Ingredients
2 egg whites
1 cup pulverized almonds
¾ cup sugar
1 teaspoon almond extract
1 teaspoon cinnamon
½ teaspoon cardamom
¼ teaspoon cloves
Nutritional analysis per serving
8 grams carbs; 61 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams fat; 1 gram fiber; 4 milligrams sodium; 2 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 300 degrees.
- Step 2
Line a cookie sheet with baking parchment.
- Step 3
In a medium-size bowl, beat the egg whites until they form stiff peaks. Gently fold in the almonds, sugar, almond extract and spices, if using, until blended.
- Step 4
Drop the dough by teaspoonfuls onto the prepared cookie sheet. Bake for 15 to 20 minutes, or until lightly golden. Let cool and remove from parchment.
Private Notes
Comments
excellent. kind of homely looking like a brutlo e buono cookie. takes longer to cook by about 5 minutes. made 24 cookies. used 1 cup almond meal.
Could I sub almond flour at a 1:1 ratio?
These taste good, but if you’re looking to replicate the dry, crunchy cookies you find in the international foods section of the grocery store, these are not it. These are more akin to a clumsy French macaron—chewy, flat, with a crisp shell, but a moist interior.
I've been making these lovely confections since this was first published in the magazine. A wonderful way to use egg whites. I grind whole spices to give a wonderful depth of flavor to this light as air treats. They've been a favorite of my oldest since she was five.
Could I sub almond flour at a 1:1 ratio?