Gluten Free Almond Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
3 large egg whites2 cups ground almonds (Bob's Red Mill)1/2 cup granulated sugar10 maraschino cherries cut in half1 tsp. pure almond essence
Serving Size: Makes 20 cookies
Preheat oven to 325 deg.F. Line 2 large baking trays with parchment paper.
Beat egg whites until stiff peaks form. Beat in sugar & pure almond essence until glossy. Gently stir in almond meal.
Place one heaped tablespoon of mixture onto parchment lined sheets. Bake at 325 deg.F for 5 minutes, remove from oven and press 1/2 cherry in middle of each cookie. Return to oven and bake additional 10 minutes or until slightly brown on bottoms.
Allow to cool on pans for 10 minutes then place on racks to cool.
Preheat oven to 325 deg.F. Line 2 large baking trays with parchment paper.
Beat egg whites until stiff peaks form. Beat in sugar & pure almond essence until glossy. Gently stir in almond meal.
Place one heaped tablespoon of mixture onto parchment lined sheets. Bake at 325 deg.F for 5 minutes, remove from oven and press 1/2 cherry in middle of each cookie. Return to oven and bake additional 10 minutes or until slightly brown on bottoms.
Allow to cool on pans for 10 minutes then place on racks to cool.
Nutritional Info Amount Per Serving
- Calories: 98.0
- Total Fat: 6.0 g
- Cholesterol: 0.0 mg
- Sodium: 8.3 mg
- Total Carbs: 8.0 g
- Dietary Fiber: 1.3 g
- Protein: 3.4 g
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