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.
for extra crispiness, did you ever try adding in some old fashioned oats? I was thinking that would go well. I was trying to imagine it as nuts and egg white only (for the most part).