Almond crisps
An easy, gluten-free treat that can even be made for a keto diet
Prep Time10 minutes mins
Cook Time15 minutes mins
Course: Dessert
Cuisine: American
Keyword: cookie, cookies, gluten-free, keto, sugar-free
Servings: 30 people
Calories: 55kcal
Cost: $10
- 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
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.
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