EMILIA'S SOFT ALMOND COOKIES
RECIPE TYPE
Desserts and Baked Goods
SERVES
Yield about 25
Prep Time: 15 min
Bake Time: 10 min
Ingredients
1 3/4 cups Longo’s Raw Almonds
1 cup granulated sugar
1 small envelope vanillin powder (0.5g pkg)
2 large Longo’s Enriched Coop Eggs (whites only)
1 tsp pure almond extract
Directions
Place almonds and sugar into food processor; pulse until finely ground. Add vanillin powder.
In large bowl, beat egg whites with a whisk until foamy. Add almond extract. Stir in almond-sugar mixture until sticky dough forms. Using damp hands, roll dough into about 1-inch balls.
Coating: Roll each ball into granulated sugar and place on baking sheet lined with Longo’s Essentials Parchment Paper. Press an almond or cherry half into centre of each cookie.
Bake in preheated 350°F oven for 10 to 15 minutes or until light golden. Let cool completely before enjoying.
A Dash of Advice
NUTRITIONAL INFORMATION
Per serving (1 cookie or 1/25th of recipe): 100 calories
Protein 3g | Fibre 1g |
Fat 6g | Sugar 10g |
Carbs 12g | Sodium 0mg |
