- 2 large egg whites, at room temperature
- 1 and 1/4 cups toasted and ground almonds
- 1 tablespoon cornstarch
- 3/4 cups sugar
- 1/4 cup confectioner's sugar (powdered sugar), for dusting over the cookies before baking
- 1/8 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pure almond extract
- 1/2 teaspoon pure vanilla extract
I made these delicious little cookies for my cooking class this past week. I had lots of egg whites left over after making vanilla pudding, so I decided to make these yummy, light, Italian confections. They're super easy to make and make a nice gift 🙂 Oh, and they're "Gluten Free!"
Preheat your oven to 350 degrees
Line your baking sheets with parchment paper.
Place the almonds, cornstarch and cinnamon in a small bowl and mix well with your hands.
Beat the egg whites and salt with an electric mixer with the whisk attachment until frothy. Turn the mixer on high speed and slowly add the 3/4 cup of sugar. Beat until thick, glossy and stiff peaks form.
Fold in the nut mixer with a rubber spatula.
With a small ice cream scoop, (mine is a little bigger than a melon baller) scoop little rounds of the cookie dough onto the baking tray. Leave about 1 inch of space between each cookie.
Dust lightly with the confectioner's sugar. Bake for 15 minutes. Remove from the oven and allow to cool.
Serve these delicious little cookies with coffee, tea, ice cream or get creative and use them to make a crust for cheesecake. Yumm 🙂