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 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.