Flourless Almond Drop Cookie Recipe

Here’s a recipe I recently tried for Flourless Almond Drop Cookies which can be made from ground almonds or pecans. Since I make plenty of ground almond meal as a result of my almond milk production, I obviously took the almond path. Confession, the recipe I used was for Almond Balls but my dough ended up too moist for that. I suspect if I purchased almond meal rather than making it at home, the results might be different. Or I could add some normal flour to the dough, but then it wouldn’t be gluten free – this isn’t an issue for me, but my neighbour has a problem with wheat so I’ve had my eye out for some tasty treat I can share with her. As the recipe stands, the biscuits were supper yummy, just not beautiful.

1) Combine in a pan:

– 1 1/2 cups ground almonds

– 1 cup firmly packed brown sugar

– 1 egg white

– 1 1/2 teaspoons butter

2) Stir over a low heat until well blended and the sugar is totally dissolved (3-5 minutes, until it starts to bubble).

3) Cool mixture. You can either let the pot stand on the stove or you can set it in your sink with a bit of standing water to speed the process.

4) Drop spoonfuls of dough onto a lined baking tray.

5) Bake at 160 C for 30-40 minutes.

6) Leave to cool on baking tray.

The end result is a chewy and very sweet biscuit that tastes a bit like a low-rent Florentine. You can top it with chocolate (the original recipe called for icing) but I found it sweet and yummy enough just plain.

Tasty – yep. Gluten free – uh huh. Low cal – not on your life 🙂

The recipe is slowish (you cool the dough before spooning out the biscuits and it bakes a really long time), but is dead easy to make, it uses very few ingredients (things I always have in my kitchen) and the end product tastes great (good enough to share) – basically it’s worth the wait.


About Laura Rittenhouse

I'm an American-Australian author, gardener and traveller. Go to my writing website: www.laurarittenhouse.com for more. If you're trying to find my gardening blog, it's here.
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