alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Amaretti Cookies

    Share

    Amaretti Cookies

    1 3/4 cup (430 mL) almond flour

    Advertisement

    1/2 cup (125 mL) natural brown sugar
    1/2 tsp (2 mL) almond extract
    Finely grated zest of 1/2 lemon
    2 large egg whites
    1/3 cup (80 mL) sorghum flour
    1/3 cup (80 mL) natural brown sugar
    3/4 cup (180 mL) whole almonds

    Combine almond flour, 1/2 cup (125 mL)
    brown sugar, almond extract, and lemon zest in food processor. Whirl until smooth. Transfer bowl to refrigerator and cover. Refrigerate for an hour for almond flour to chill and absorb flavours.

    Line baking sheets with parchment and preheat oven to 325 F (160 C).

    Remove bowl from refrigerator; add egg whites and sorghum flour. Whirl to blend. Dough will be very soft and sticky.

    Scoop out a dollop of dough using a teaspoon. Roll between damp palms and drop into small bowl containing 1/3 cup (80 mL) brown sugar. Gently roll around in sugar to coat. Place on baking sheet and gently press an almond in the centre. Repeat with remaining dough, placing balls 1 in (2.5 cm) apart.

    Bake in centre of oven for 18 minutes or until lightly golden. Remove to rack and cool. Remove cookies from baking sheet and store in tightly covered container at room temperature for up to a week, or freeze them.

    Makes 40.

    Each serving contains: 55 calories; 2 g protein; 4 g total fat (0 g sat. fat, 0 g trans fat); 4 g carbohydrates; 1 g fibre; 5 mg sodium

    TIP: Almond flour is raw blanched whole almonds ground into a fine powder. You can grind your own in a blender or food processor. Make small amounts and stop when it becomes meal—or you could end up with almond butter! You can also purchase almond flour at natural health stores.

    Source: "Gluten-Free Holiday Goodies", alive #338, December 2010

    Advertisement

    Amaretti Cookies

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.