Have you subscribed to my brand new YouTube channel yet? It launched a few weeks ago and it is steadily gathering followers, which excites me greatly. I am keen to create a community of like minded food lovers I can offer brand new video recipes to. This is the LINK. Check it out and let me know your thoughts!
This recipe is the first I uploaded on the channel, hoping that a cookie that is simultaneously soft and crunchy, delicious and easy to make as well as gluten and dairy free would possibly appeal to most of you! Please watch the video for more detailed instructions and to see me at work in my actual Sydney kitchen.
Ciao Ciao! xx
Ingredients Makes 16
2-1/2 cups of ground (almond meal)
1-1/4 cup of caster sugar (extra fine sugar)
2 egg whites (from large eggs)
1 teaspoon of vanilla paste (or extract) or seeds of 1 vanilla bean
1-1/2 cups of almond flakes
1. Preheat you oven to 170 C (340 F). Line a tray with baking paper.
2. Mix ground almond and sugar in a large bowl. Add egg whites and vanilla. Mix until a sticky paste forms.
3. Place the almond flakes in a bowl. Divide the almond paste into walnut sized balls. roll each ball into the almond flakes and shape into crescents. Place on oven tray, slightly distanced apart.
4. Bake for 15-18 minutes or until golden. Cool on the tray for 5 minutes, then transfer to a wire rack to cook completely.