Old Fashioned Thin Almond Cookies
These delectable almond cookies, also called amandines, are a specialty of Arnaud Larher’s Montmartre patisserie, and one of the go-to recipes of famed culinary maven and cookbook author Dorie Greenspan, who, herself, only uses three ingredients (almonds, sugar and egg whites). This version has an additional flavor ingredient of your choice, but they remain among the easiest cookies you’ll ever make, are low-fat (no butter or oil), sophisticated and versatile — the ideal accompaniment for coffee, tea, hot chocolate or ice cream.
Servings: 24
Calories: 96kcal
These delectable almond cookies are among the easiest cookies you’ll ever make, are low-fat (no butter or oil), sophisticated and versatile — the ideal accompaniment for coffee, tea, hot chocolate or ice cream.
Ingredients
- 8.5 ounches blanched almonds
- 1 cup Splenda Sugar Blend (or granulated sugar)
- 3 large egg whites
Optional Mix Ins
- 1 teaspoon ground cinnamon
- 3 tablespoons unsweetened cocoa
- 1 cup pecans - finely chopped
- ½ cup flax seeds
Instructions
- Position the racks to divide the oven into thirds and preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper and keep them dose at hand.
- Put the almonds and sugar in the work bowl of a food processor fitted with the metal blade and pulse, scraping down the sides of the bowl now and then, until the almonds are finely ground, about 2 minutes.
- If you are using cinnamon or cocoa, put it in now and pulse to blend. If you are using chopped pecans or flax seeds, wait to add them after all the other ingredients have been added.
- With the processor running, add the egg whites in a steady stream. Mix about 30 seconds, only until the egg whites are blended into the almonds and sugar— you don’t want to incorporate too much air into the batter. Add the pecans, if you are using them, and pulse just to mix.
- Spoon out a level tablespoon of batter for each cookie, spacing the cookies about 1 inch (2.5 cm) apart on the lined baking sheets.
- Slide the baking sheets into the oven and bake for 18 to 20 minutes, rotating the sheets front to back and top to bottom at the halfway point
- The cookies should puff, firm, and turn lightly brown around the edges. With a wide metal spatula, carefully lift the cookies off the baking sheets and onto cooling racks to cool to room temperature.
Spa Index Kitchen Notes
Be very careful when grinding almonds in your food processor. Too much and you'll have made Almond Butter by mistake!
Tried this recipe?Mention or tag @SpaIndex so we can share!
Nutrition
Serving: 1 cookie | Calories: 96 kcal (5%) | Carbohydrates: 11 g (4%) | Protein: 3 g (6%) | Sodium: 7 mg | Fiber: 1 g (4%)
Commenting on my favorite spa recipes! This one is easy and good!
very good — baking up a storm here at home this month. I suspect everyone is hunting for new and interesting recipes during trying times!
These are SO good and SO easy and SO popular on every dessert tray I’ve ever made, for anyone, ever. You’re almost embarrassed to tell people how you made it, because they think were in a lab boiling candy and doing all sorts of candy chemistry.
[…] Old-Fashioned Almond Cookies by Dorie Greenspan From: 10 low-guilt cookies that are tasty, tempting treats — AARP These delectable almond cookies, also called amandines, are a specialty of Arnaud Larher’s Montmartre patisserie. They’re low-fat (there’s no butter or oil), sophisticated and versatile — the ideal accompaniment for coffee, tea, hot chocolate or ice cream. Per serving: 96 calories, 0g saturated fat, 11g carbohydrates, 3g protein, 1g fiber, 7mg sodium […]