Soft Chewy Almond Cookies

SOFT CHEWY ALMOND COOKIES

(Makes 20)

**GLUTEN FREE** & **DAIRY FREE** 

INGREDIENTS

200g Ground almonds

200g Caster sugar

2 Large egg whites

¼ Teaspoon Cream of Tartar

1 teaspoon Almond extract

 (Use ½ teaspoon if subtle flavour wanted)

100g Icing Sugar (for rolling only)

METHOD

• Preheat your oven to 160C. Line a baking tray with parchment.
• Whip your egg whites in a clean bowl until soft peaks, just like a soft meringue ‘Alfalfa’
• In another bowl blend your ground almonds and caster sugar together and mix until combined.
• Add your stiffened egg white and almond extract to your dry ingredients and mix together to form a soft sticky dough.
• Lightly dust your hands with icing sugar. I use a small ice cream scoop like a melon ball scooper or teaspoon and portion into mini golf balls.
• Scoop some cookie dough into your hands and roll into a bowl, then roll into into your icing sugar.
• Put your cookies on a non stick baking parchment or silicon mat and bake for 25 minutes or until they are just barely golden and crackled on top.
• Let them cool on a wire rack and devour!!!
• These are sweet Italian amaretti style cookies, soft and chewy reminiscent of eating pure marzipan so a strong coffee makes a perfect match!