Where do I begin…
What do you do with leftover egg whites when you follow recipes which call for only egg yolks? I usually have them in fluffy egg white omelets. These are great for a protein rich lower fat breakfast. But when you have a lot of them (as I had after several batches of my crowd-pleaser Nolengur Icecream), you start looking all over the internet for other ideas. 🙂
I found this great recipe online for Soft Amaretti Cookies. This was the starting point of my kitchen experiment. I had to tweak it a bit mainly because I wanted to make it crunchier, lower cost and add a slightly toasted nuttier flavor to the mix.
Try, Try, Try again…
It took 5 batches – but I finally got it right! The recipe below is for a big batch of 75 small cookies as I was prepping for a large event. But the recipe works well in smaller quantities as well. Just try reducing the main ingredients proportionately.
This is a yummy in-between snack for people looking at gluten free dairy free options. And yes, of course for those who like me have a bit of a sweet tooth. 🙂 The cookies are slightly crunchy on the outside and chewy inside like marzipan. Goes v well with coffee/tea or as an afternoon treat. Each of them is relatively less guilt ridden compared to normal cookies. I calculated that they clock in roughly 65 calories, 7g carbs, 3.5g fat and 2g protein. But a warning- they tend to be quite addictive, and it is difficult to stop at just one! 🙂
Glutenfree Dairyfree Almond Cookies
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Ingredients
- Dry Ingredients:
- Almond Flour 500g
- Coconut Flour 100g
- Castor Sugar 300g
- Salt 1 tsp
- Wet Ingredients:
- Egg whites 10
- Lemon Juice 1 tsp
- Almond extract (optional) 1/2 tsp
- For dusting and rolling the cookies:
- Icing Sugar 1-2 tbsp
Instructions
- Sift the almond flour and the coconut flour in a big mixing bowl. Add the castor sugar and salt and mix thoroughly. Mixing this well is critical to avoid the uneven texture and flavour as it is difficult to mix it well later after the wet ingredients are added
- Beat up the egg whites with the lemon juice and almond extract till you see soft peaks forming. I use a mixer at speed 2 for about 2mins
- Fold in the wet mix to the dry ingredients while incorporating with a mixing spoon or spatula. You can do this slowly in 3-4 rounds of mixing. You may eventually have to get your hands in to mix the dough thoroughly- I prefer it because its more fun that way! 🙂
- Once the dough is mixed, it will be a bit sticky but you can form firm round balls.
- Line a baking tray with double layer of baking paper. The double layer prevents the cookies from getting burnt at the bottom- you can also line with a silicon mat or silicon parchment paper. Preheat this tray in the oven at 140 degrees Celsius for 10 mins
- While you wait for the oven to heat up, roll and dust the cookie balls in icing sugar and flatten them lightly into disks with a fork
- Bake these cookies at 140 degrees C for about 25mins. Turn them over and bake them again for another 15mins. This will give them a more even browning and the crust is crunchy on both sides
- Let the cookies cool down completely before you eat them. Well even if u sneak a couple in between, we wont tell anyone ;). Once cooled they can be stored in airtight containers and will keep outside for almost 7-10 days or in the fridge for upto 20-25 days
