Gluten Free Grain Free Italian Almond Cookies Recipe
I have to admit it – I am totally besotted with this Gluten Free, Grain Free Italian Almond Cookies recipe. Sort of like biscotti – but not. Sort of like Amaretti – but better. Sort of like a little bite of heaven.
There are so many Italian cookies that are naturally gluten and grain free. Gotta love those Italians!
Typically, these are made with sugar – quite a bit of sugar, to tell the truth. They are cookies, after all. But I wanted to make these for the g-kids and I didn’t want to get in trouble with their parents for loading them up with sugar. So, I made them refined sugar free with some Wholesome! coconut palm sugar and just a bit of organic honey.
What was the verdict? They were perfectly sweet and that bit of honey goes so nicely with the almonds, I can’t believe this isn’t the way they were meant to be made! Kids and grown-ups loved them equally and I did not get accused of being a sugar pusher.
By the way – today is National Almond Day! What better way to celebrate than with these easy and delectable cookies?
- 4 large egg whites at room temperature – divided
- ¼ teaspoon kosher or fine sea salt
- 3 cups finely ground blanched almond flour
- 1 cup Wholesome! Coconut Palm Sugar
- 3 tablespoons organic honey
- 1 teaspoon pure vanilla extract
- ¼ teaspoon pure almond extract
- 2 cups sliced almonds
Preheat the oven to 325 degrees. Line 2 baking sheets with parchment paper or silicone baking mats.
Combine 3 egg whites with the salt and beat until they form soft peaks. In a mixing bowl, combine the almond flour and coconut sugar. Fold the whipped egg whites into the almond flour mixture. Then fold in the honey and extracts. They will lose some volume – this is ok. Mix the dough until it forms a smooth ball. You may need to do this with your hands as the dough starts to stiffen up a bit.
Roll generous tablespoonfuls of dough into balls, then form them into ovals. Place them on a plate or cutting board as you go.
In a small bowl, beat the remaining egg white until frothy. Place the sliced almonds on a plate. Roll each piece of dough in the egg white, then in the almonds, pressing the almonds into the dough so they stick. Place the cookies on the prepared baking sheets.
Bake for 25-30 minutes or until golden brown. Let cool. Cookies can be stored for up to one week at room temperature in an airtight container.
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