• itslaurenofcourse

Almond Crisp Cookies

Updated: Mar 25

Grain-free, dairy-free, and perfect for Passover, too!


Almond Crisp Cookies

These cookies are essentially toasted almond clusters, light and crispy with a deliciously toasted nut flavor. When I first tasted a version of this cookie, I knew I could make it even better by adding some citrus and spice. I took inspiration from my favorite granola flavor at The Granola Bar, Lemon Cardamom. The brightness of the lemon pairs so exquisitely with the warmth of the cardamom. This cookie is a classic combination of simplicity and sophistication. All that, and this recipe can be whipped up in minutes!

Equipment: 2 large mixing bowls; measuring spoons; spatula or wooden spoon; hand or standing mixer; parchment paper or silicone baking liners; 2 cookie sheets or sheet pans; spatula; wire rack

Ingredients:

3 cups sliced almonds 2 large egg whites ½ cup granulated sugar 1 teaspoon vanilla extract

1 teaspoon lemon zest (from 1 small or ½ large lemon)

½ teaspoon cardamom

1. Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking liners.

2. In a large bowl, beat the egg whites with a fork. Add the sugar, vanilla, lemon zest, and cardamom. Stir in the almonds.



3. Drop by the spoonful onto the lined baking sheets 2 inches apart, 12 cookies per sheet.

4. Bake for 20-22 minutes or until set and golden brown. Remove to a wire rack to cool. Store in an airtight container for up to one week.


ILOC tip: these cookies may be frozen, stored between layers of wax or parchment paper, in an airtight container.

Makes two dozen cookies.




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