This recipe is one that I got from my grandmother, and modified to be even more guilt-free than the original version. I’ve tested them out on my friends and considering there are none left attests to their tastiness. :)
- 3 Egg Whites
- Pinch of Cream of Tartar (approx 1/16 – 1/8th teaspoon)
- 3 Tblsp Z-Sweet (Erythritol). Splenda or TruVia may also be used. I wouldn’t recommend any other sweetener unless you don’t mind the aftertaste.
- 1/8th tsp of almond extract
- 1 cup ground almonds
- 12 whole almonds (optional)
Pre-heat your oven to 350F. Separate your eggs to get the 3 egg whites (or just buy pure egg whites and use the measurement on the carton for 3 eggs). Add in the cream of tartar, sweetener and almond extract. Turn your mixer up to full speed (or egg white setting) and mix until the egg whites can form stiff peaks.
Fold in the ground almonds, about 1/3rd cup at a time, until fully blended with the whipped egg mixture. With a tablespoon, scoop out 12 cookies onto a pre-greased, non-stick cookie sheet. Place a whole almond on top each cookie (optional). Bake for 15 minutes at 350F, or until they begin to start turning brown.
After removing from the oven, immediately take a spatula and remove from the cookie sheet and place on a cooling rack or plate. This will prevent them from sticking as they cool.
This recipe can be made with any sort of nut, replacing the almond extract with the matching nut extract (if available), or vanilla extract.
Nutrition Info Per Cookie: