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Almond and elderflower cookies

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Ingredients for 1 servings:

  • 2 egg whites, from eggs size L
  • 1 vanilla pod(s)
  • 6 tbsp elderflower syrup
  • 8 tbsp almonds, ground

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 18 minutes

Gluten-free, flower cuisine, low carb, not too sweet

Beat the egg whites until stiff. Add the vanilla bean seeds and syrup and mix again. Carefully fold in the ground almonds. Place small dumplings of about half a tablespoon of dough on a lined baking tray, leaving some space between them. Bake at 175°C (convection oven) for 8 minutes in a preheated oven, or up to 15 minutes in an unheated oven, until golden brown. Remove the cookies from the oven on the baking paper and let them cool briefly. Meanwhile, line the baking tray with new baking paper and the next batch. The calorie information refers to one baking tray full of cookies (1 portion = 1 baking tray).

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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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