Made with ground almonds, sugar and egg whites, this classic Italian cookie is naturally gluten-free!
2 egg whites
2/3 cup to 1 cup sugar
2 cups finely ground almonds or almond flour
1 tsp. almond extract or vanilla
Blanched whole almonds, for finishing cookies
Chocolate hazelnut spread or jam, for making sandwich cookies (optional)
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Beat egg whites to soft peaks. Slowly beat in 2/3 cup sugar until stiff peaks, but if you prefer a sweeter cookie, add 1/3 cup more sugar. Fold in ground almonds and almond extract.
Using a tbsp. to measure, drop cookies, spacing 1-inch apart, onto prepared baking sheets. Add whole almond to centre of each cookie.
Bake cookies until golden and set, about 20 minutes. Let stand on baking sheet for 5 to 10 minutes before transferring to cooling rack to cool completely.
If desired, make sandwich cookies and sandwich chocolate hazelnut spread or jam between 2 cookies.
Store in airtight container.
Yield: About 24 cookies.