Flourless - gluten-free (yields 80 pieces)
3 egg whites
8 ounces powdered sugar
1 tablespoon vanilla extract
4 drops almond extract
1 teaspoon cinnamon
14 ounces 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 extract, 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 whites. Bake at 250 degrees F for approximately 15 minutes.
Reduce temperature to 210 degrees F and bake for another 30 minutes.
The brushed egg whites should remain white.
You can use ground hazelnuts instead of ground almonds.
Approximately 40 calories per cookie.
Posted by Darlene at Recipe Goldmine 12/18/2001 7:06 am.
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