This dessert is ideal for anyone who suffers from a wheat intolerance. The cookies are dusted with sweet rice flour instead of confectioners' sugar -- a slight twist that doesn't add to the cookies' sugar content.
Ideally, these should be firm on the outside but soft and chewy in the middle. Overcooked, they can turn into tooth breakers.
Servings: 8 - 10 cookies
- 1 tablespoon ground cinnamon
- 5 ounces blanched almond slivers or slices (about 1 2/3 cups)
- 7 ounces light brown sugar
- 3 large egg whites
- 1/4 cup sweet rice flour, for dusting
Preheat the oven to 350 degrees. Lightly grease a large baking sheet or line it with parchment paper. Place the rice flour in a shallow bowl and set aside.
In a food processor, combine the cinnamon, almonds and brown sugar and process just until the almonds are coarsely chopped. Set aside.
In the bowl of a standing mixer on high speed, beat the egg whites to stiff peaks. By hand, gently fold in the cinnamon-almond mixture until the egg white streaks disappear. The dough should be somewhat stiff.
Using your hands, form the dough into balls about the size of a plum. Bake until the cookies are just set, 20 to 30 minutes. (If the almonds are too finely ground, the cookies may flatten a bit during baking. This is okay.) While they are hot from the oven, roll the cookies in the rice flour and set aside to cool completely. Serve immediately or store in an airtight container for up to 1 week.
*Note: Sweet rice flour can be found on the international aisle of larger grocery stores and at Asian specialty markets.
Adapted from Michael van Straten's "The Healthy Jewish Cookbook" (North Atlantic Books/Frog Ltd., 2005).
Tested by Bonnie S. Benwick.
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