Almond and candied ginger cookies
Yes, it's dessert, so it is sweet and has a bit of sugar, but it is as healthy as a cookie should get in my book.
Adapted from my friend Ilana's recipe, this cookie has great crunch, just the right amount of sweetness, and the ginger adds gentle spiciness and interest.
Please pay very close attention to the baking instructions. Don’t leave the kitchen the first time you're baking this, as you'll need to turn the oven off with the first signs of browning.
- 3-4 egg whites
- 5 tablespoons sugar
- 1 tablespoon vanilla extract
- A pinch of salt
- 1 pound raw slivered almonds
- Candied ginger, cut into small pieces, 6-8 ounces (optional)
Heat oven to 350 F
Mix the egg whites with the sugar, vanilla and salt
Add almonds and mix gently. Add candied ginger if using
Prepare 2 cookie sheets with either Silpat, or parchment paper (I use Silpat)
Divide into rather flat cookies. This will make about 35-45 cookies. Since they don’t rise you won’t need extra space between them
Bake in the oven for 8-10 minutes, until the almonds show the slightest of browning, and turn off the oven. Leave the cookies in the cooling oven for at least 3 hours, until the cookies are very dry. Overnight works very well
Store in an air-tight container