Fall

Almond Citrus Cookie (Gluten Free)

September 13, 2013
0 Ratings
Photo by Frederick Stone
Author Notes

This recipe is slightly modified from the Florentine recipe found in Ottolenghi, The Cookbook (Ottolenghi and Tamimi, 2013) . These cookies are EASY to make- try them with kids! —Ann Goldman

  • Makes 12-15 cookies
Ingredients
  • 2 egg whites
  • 3/4 cup confectioners sugar
  • 1 tablespoon orange zest
  • 1 teaspoon lemon extract
  • 2 3/4 cups sliced almonds
In This Recipe
Directions
  1. Line a baking pan with parchment paper. Spray the paper lightly with oil. Preheat the oven to 325 degrees
  2. Mix the egg whites, flavorings and sugar in a bowl
  3. Add the almonds and mix. Make sure to coat the nuts entirely with the egg mixture - this is what ensures that the cookie holds together
  4. Drop by the heaping tablespoonful onto the lined baking sheet. Flatten so that there is almost a single layer of nuts
  5. Bake for 12-14 minutes, the cookies must be browned a bit on the bottom or they will not cool/crisp properly
  6. Slide the baked cookies onto a cooling rack. They are fragile, be careful! Cool completely. They can be stored in a covered container in the fridge for up to 4-5 days.

See what other Food52ers are saying.