| |
| INGREDIENTS |
| 2 cups |
whole almonds |
| 2 |
extra large egg whites |
| 1 cup |
packed brown sugar |
| pinch |
salt |
|
|
|
| RECIPE |
- Preheat oven to 350˚F.
- In a bowl of a food processor, process nuts until coarsely ground. There will be some small, distinct coarse pieces and some finely ground pieces.
- Place in a small skillet and heat, stirring constantly, until fragrant. Set aside.
- Place egg whites in a bowl of an electric mixer with a pinch of salt. Beat until just beginning to stiffen.
- Crumble in a brown sugar and beat for several minutes, until peaks form and the mixture is glossy.
- Gently fold in nuts with a spatula.
- Line baking sheet with parchment paper. Bake for 20 minutes or until cookies are dark beige and just set.
- Remove from oven and cool on cookie sheet. Store in tightly covered tin.
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|
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| SERVING SUGGESTION |
SERVING SIZE:
1 cookie
NUMBER OF SERVINGS:
24
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| NUTRITION FACTS |
| |
| Calories |
120 |
|
| Total Fat |
7 g |
|
| Sodium |
5 mg |
|
| Total Carbohydrates |
11 g |
|
| Fiber |
1 g |
|
| Protein |
3 g |
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|
