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, beat egg whites. 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
