Always check the labels of the products you use.
Method
- 1
Heat the oven. Mix the almond flour, sugars, and salt in a big bowl. Tip in the egg whites and the almond extract, mixing till the dough becomes cohesive. Form the dough in a disk, cover it in plastic, plus chill for at least 1 hour. Heat the oven to 165°C. Gently grease a baking tray, or line it using parchment. Scoop the dough in 1" balls; one teaspoon cookie scoop works well here. Set the extra icing sugar in a shallow bowl. Drop the dough balls in the sugar as you go. Shake plus toss the bowl to coat the balls using sugar once around five or six are in the bowl. Put the dough balls onto the ready baking tray, spacing them around 1 1/2" apart. Lightly press down on each ball to flatten just a little. Bake the cookies for 25 to 30 minutes, till they've cracked a little plus are a deep amber brown beneath the sugar, but are still a little soft when pressed. Take out the cookies from the oven, and let them to cool for 5 minutes on the pan, next move them to a rack to go fully cold.
Storage
Keep covered in the fridge and use within a few days.
Free sugars
4.8 g per serving
9.6 % of the 50 g daily maximum · 19.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 66 kcal |
| Protein | 1.9 g |
| Carbohydrate | 6.6 g |
| of which sugars | 5.2 g |
| of which free sugars | 4.8 g |
| Fat | 4 g |
| of which saturates | 0.3 g |
| Fibre | 1 g |
| Salt | 0.05 g |
Protein per 100 kcal
2.9 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
