Italian Almond cookies

½ C + 2T blanched* almond flour (meal)
¼ C +2t granulated sugar

1 large egg white
¼ t vanilla extract
tiny pinch of salt
Preheat the oven to 300º, and line a baking sheet with parchment paper. Or grease the baking sheet well. Since these don’t have any added fat, they tend to stick. I love using the parchment paper: they come off easily and cleanup is really easy.

Mix together the almond flour and sugar, pressing out lumps. A rubber spatula works great.

In a separate bowl, beat the egg white, vanilla, and salt with an electric mixer until it forms soft peaks. This is pretty quick.

Fold the egg white mixture into the almond/sugar mixture.

Drop by heaping tablespoonfuls onto the lined or greased baking sheet. They will spread some so be sure to leave about 2 inches between them.

Bake for 30 minutes. If you don’t have an oven thermometer, and aren’t sure if the oven temperature is accurate, set your timer for 20 minutes. If they are getting brown the oven is too hot, and they’ll need less time.

Remove the Italian almond cookies from baking sheets to a wire rack to cool.

Next time I would not add the 2 t of sugar. They were very sweet. Also I am going to try and make them with splenda next time.