These toasty, light cookies are simple, quick, and gluten-free, making them a perfect choice for guests with dietary restrictions other than nut allergies — and they can even be made to fit a keto diet. (Just replace the powdered sugar with an equal amount of sugar substitute, ground in a spice mill or coffee grinder until it’s powdery.)
Serves 30 people
Ingredients
- 2 egg whites
- 2/3 cup powdered sugar
- 1 pinch salt
- ½ tsp vanilla extract
- ¼ tsp almond extract
- 8 ounces almond slices about 2½ cups
Instructions
- Pre-heat the oven to 350 degrees. Line 2 half-sheet pans with parchment.
- In a large bowl, whisk egg whites for about 15-30 seconds until smooth. Whisk in powdered sugar until smooth. Add salt, vanilla and almond extracts and whisk to combine.
- Add almond slices and stir until all the almonds are well-coated.
- To form the crisps, place heaping tablespoons of the mixture on the lined pans. Using a fork, spread out each mound into a disc about two inches in diameter. Crisps can be close together but should not touch.
- Bake for 13–15 minutes, switching the pans in the oven halfway through. The crisps should be tan all over. Remove the pans from the oven and let rest for a few minutes, then transfer to a wire rack to cool. When cooled completely, they should be crispy.
Nutrition
Serving: 1cookie | Calories: 55kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 57mg | Fiber: 1g | Sugar: 3g | Calcium: 20mg | Iron: 1mg
Comments
It isn’t clear how long to beat the egg whites. I beat til they were stiff. The cookies turned out more like an underbaked meringue cookie and they weren’t good at all.
Hi, Karen — I’m sorry, I should have been clearer. You’re not meant to beat the whites for long at all, basically as long as you would if you were beating eggs to scramble them. The sweetened egg whites are just a binder for the almonds. I’ll amend the recipe to reflect that. I hope you’ll give them another shot — they really are a great, quick GF treat.