Flourless Baking Recipes
Ingredients
Nonstick cooking spray
2 1/4 cups whole almonds
3/4 cup sugar
2 egg whites
1 teaspoon almond extract or vanilla
32 almond slices (2 tablespoons)
2 ounces bittersweet chocolate, melted
Directions
- Preheat oven to 350 degrees Fahrenheit.
- Spray two large cookie sheets with cooking spray or line with parchment paper. Set aside.
- Finely grind whole almonds and sugar in food processor. Add egg whites and almond extract and process until mixed well.
- Shape a large measuring teaspoonful of mixture into crescent shapes or balls. Arrange 1 inch apart on cookie sheet. Top with an almond slice.
- Bake for 10 to 12 minutes or until just brown on the top. Cool on wire racks.
- When cool, drizzle tops of cookies with melted chocolate.
Makes 32 cookies.
Ingredients
2 8-ounce cans almond paste
2 extra-large egg whites
1/2 cup + 1/8 cup sugar
1/4 teaspoon almond extract
36 Spanish almonds
Directions
- Preheat oven to 325 degrees Fahrenheit
- Line 2 large baking sheets with parchment paper.
- Break almond paste into small chunks. Place almond paste and sugar in a food processor and pulse to combine.
- Add the egg whites one at a time. Pulse to combine completely, until very smooth. Add the extract and pulse to combine.
- Form 1 inch balls. Arrange 2 inches apart on prepared sheets. Dip fingers into extra sugar and lightly press each cooking into a 2-inch diameter.
- Top each cookie with a Spanish Almond.
- Bake for 18 to 20 minutes. Cookies should be set and lightly brown with cracks. Turn off oven but leave cookies in for another 5 minutes for extra crunch.
Yields 36 2-inch cookies.
