SWEETTABLESCAPES is admittedly not a gluten-free business but it’s always fun to experiment with new stuff and we wanted to try a few simple recipes to be able to respond to requests of GF baked goods every now and then. This is an easy recipe which yields some delicious “meringue-based” cookies; and with gluten-free comes the Passover Jewish holiday stamp of approval too; so if you celebrate Passover, keep this recipe in your arsenal!!
When we went hunting for some GF recipes, we found a good source in
Our first try was the Chewy Almond-Cocoa Cookie recipe:
5.4 ounces almond meal flour (about 1 1/2 cups) [keep in mind that almond meal flour is simply blanched almonds that are very finely ground. I usually make my almond meal with a coffee grinder]
2/3 cup sugar, divided
1 Tbsp unsweetened cocoa
2 large egg whites
1/4 tsp cream of tartar
1/4 tsp almond extract
2 Tbsp slices almonds
Preheat oven to 325F
Combine almond flour, 1/3 cup sugar and cocoa in a medium bowl; stir well with a whisk.
Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and beat until soft peaks form. Add 1/3 cup sugar, 1 Tbsp at a time, beating until stiff peaks form. Fold in almond extract. Sprinkle flour mixture over egg white mixture. Fold in.
Spoon mixture into a pastry bag with 1 1/2-inch round tip. Pipe mounds 1 inch apart onto baking sheets lined with parchment paper.
Gently press an almond slice into top of each cookies.( we forgot that step.. 😦
Bake at 325F for 12 to 15 minutes or until edges of cookies are crisp. Coll 10 minutes on pans. Remove and cool on wire racks.