Toasted almonds give extra flavor to these crunchy, airy cookies. And no one will be able to tell that they’re gluten free unless you choose to tell them!
- 1¼ blanched, sliced and lightly toasted almonds
- 1 cup + 2 tablespoons confectioners' sugar
- ½ teaspoon almond extract
- ½ teaspoon grape seed oil
- 1 large egg white
Heat the oven to 350° F. Line a large baking sheet with baking parchment. Have ready a 1-inch spring-release ice cream scoop.
Combine the sliced almonds and confectioners’ sugar in a food processor. Process to a powder, scraping down the bowl as needed, about 3 minutes. Add the almond extract and grape seed oil, and process until the mixture becomes very slightly oily and starts to clear the base of the bowl instead of looking powdery. Transfer to a mixing bowl.
Beat the egg white until stiff peaks form, using a lifted beater (the tips should not droop over). Mix and fold into the almond mixture until no white streaks show. Using the scoop, drop 1-inch half-spheres onto the baking sheet about 2 inches apart. Bake for 30 minutes, until light tan. Turn off the heat and let the cookies dry out in the oven for a further 30 minutes. Let cool completely on a rack. Store in an air-tight container.
Nutrition Analysis: 90 cal, 4.5 g fat, 0 mg chol, 0 mg sodium, 10 g carbs, 1 g fiber, 8 g sugar, 2 g protein.
The author of more than a dozen cookbooks to date, Gluten-Free Living Contributing Editor Jackie Mallorca’s titles include The Wheat-Free Cook and Gluten-Free Italian