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Almond cookies

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Ingredients for 1 servings:

  • 50 g sugar
  • 100 g aquafaba (egg white substitute)
  • 200 g almonds, ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

gluten-free, low-fat and vegan

First, whip the aquafaba (chickpea liquid) until stiff peaks form (similar to egg whites). Then add the sugar and whisk again. Gently fold in the almonds. Now, using a teaspoon, place small dollops of the mixture onto a baking sheet lined with parchment paper. Leave some space between the dollops, as they will expand during baking. Bake the cookies in the oven at 100°C (212°F) until they are lightly browned around the edges (this took me about 30 minutes). Let cool; the cookies will become nice and crispy.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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