🍥 Crunchy Almond Cookies: Recipe with Whipped Egg Whites
Are you looking for a simple, genuine, and crunchy sweet treat to enjoy with a cup of tea or coffee? Try these crunchy almond cookies made with just four ingredients! Perfect for using up leftover egg whites, these light and fragrant treats keep well and get even better day by day 🥰. A traditional and refined recipe from Tempo di Ricette di Angela.
📝 Ingredients:
The quantities should be measured in equal weight, that is:
- Same amount of egg whites
- Same amount of sugar
- Same amount of flour
- Same amount of whole almonds with skin
(Example: 100 g of each ingredient)
👩🍳 Procedure:
- Whip the egg whites until very stiff peaks, adding the sugar in three batches.
- Sift the flour and gently fold it into the mixture, stirring by hand with movements from the bottom to the top to avoid deflating the egg whites.
- Add the whole almonds with skin, mixing carefully.
- Line a loaf pan with wet and well-wrung parchment paper.
- Pour the mixture into the pan, leveling the surface with a spatula.
- Bake in a static oven at 180°C for about 25 minutes.
- Remove from the oven and gently take off the parchment paper. Let it cool completely.
- When the loaf is cold, slice it thinly with a sharp knife, electric knife, or slicer.
- Place the slices on a baking tray without overlapping them.
- Toast again in a convection oven at 150°C for 8-10 minutes, until the edges are just golden.
👩🍳 Recipe from: Tempo di Ricette di Angela
📷 The image of the dishes is purely indicative and may not necessarily correspond exactly to the recipe.
