Total Time
35mins
Prep 15 mins
Cook 20 mins

Posted on request for a wheat/gluten free cookie recipe.

Ingredients Nutrition

  • 2 egg whites
  • 34 cup sugar
  • 12 teaspoon almond extract (optional)
  • 2 cups blanched almonds, finely ground (8 oz)
  • 1 tablespoon potato starch

Directions

  1. Beat egg whites until foamy in a mixing bowl.
  2. Gradually beat in sugar and almond extract until stiff, shiny peaks form.
  3. Combine almonds and potato starch and stir into egg white and sugar mixture.
  4. Grease baking sheet and lightly dust it with potato starch.
  5. Form small mounds two-inches apart on baking sheet by piping through large star tip or drop by tablespoons.
  6. Bake at 350 degrees 18 to 20 minutes, until firm and lightly browned.
  7. Cool on racks.
  8. Store in an airtight container.

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