Grain-free, dairy-free, and perfect for Passover, too!
These cookies are essentially toasted almond clusters, light and crispy with a deliciously toasted nut flavor. When I first tasted a version of this cookie, I knew I could make it even better by adding some citrus and spice. I took inspiration from my favorite granola flavor at The Granola Bar, Lemon Cardamom. The brightness of the lemon pairs so exquisitely with the warmth of the cardamom. This cookie is a classic combination of simplicity and sophistication. All that, and this recipe can be whipped up in minutes!
Equipment: 2 large mixing bowls; measuring spoons; spatula or wooden spoon; hand or standing mixer; parchment paper or silicone baking liners; 2 cookie sheets or sheet pans; spatula; wire rack
Ingredients:
3 cups sliced almonds 2 large egg whites ½ cup granulated sugar 1 teaspoon vanilla extract
1 teaspoon lemon zest (from 1 small or ½ large lemon)
½ teaspoon cardamom
1. Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking liners.
2. In a large bowl, beat the egg whites with a fork. Add the sugar, vanilla, lemon zest, and cardamom. Stir in the almonds.
3. Drop by the spoonful onto the lined baking sheets 2 inches apart, 12 cookies per sheet.
4. Bake for 20-22 minutes or until set and golden brown. Remove to a wire rack to cool. Store in an airtight container for up to one week.
ILOC tip: these cookies may be frozen, stored between layers of wax or parchment paper, in an airtight container.
Makes two dozen cookies.
