Flourless - gluten-free
- 3 egg whites
- 8 ounces powdered sugar
- 1 tablespoon vanilla extract
- 4 drops almond extract
- 1 teaspoon cinnamon
- 14 ounces ground almonds
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- 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.
Yield: 80 pieces
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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