CRISPY ALMOND AND EGG WHITE COOKIES, easy and quick recipe, ideal at any time of the day, sweet with whipped egg whites.
Simple to make, the crispy almond and egg white cookies are perfect to serve both at breakfast and after dinner, they are easy to prepare and you can eat them one after the other.
The recipe for crispy almond and egg white cookies is perfect if you have some leftover egg whites to use, just whip them up, add sugar, flour, and finally the almonds.
They have a double baking process, similar to biscotti, they are baked, sliced, and put back in the oven to dry. Needless to say, they were eaten up quickly and even the little one at home who doesn’t like almonds much enjoyed them.
Follow me in the kitchen today, there are crispy almond and egg white cookies!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 12-15
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 egg whites
- 1 oz sugar
- 1/3 cup all-purpose flour
- 3.5 oz almonds
Steps
Beat the egg whites until stiff with a pinch of salt using an electric mixer.
Add the sugar and mix again with the mixer, blend a bit and add the flour, blend again.
You will get a meringue, then chop 1 oz of almonds with a blender, transfer the mixture to a bowl and add the chopped almonds and the whole ones, mix and pour the mixture into a small baking pan or a loaf pan lined with parchment paper.
I used a pan of 8 inches x 4 inches and filled it only 3/4 full.
Bake in a preheated oven at 320°F for 15-20 minutes, then remove from the oven, let it cool slightly, and cut into slices about a 1/4 inch or thinner if you can.
Place the cookies on an oven tray lined with parchment, bake again at 356°F for 10-15 minutes, they should turn golden.
Bon appétit
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