Almond cookies

Cold weather often entices me to bake. Warming up the kitchen with the heat of the oven and filling my house with the sweat aroma of homemade cookies is the perfect way to wait out winter weather. However, cookies are high in both sugar and fat, and indulging in a few too many of these treats can add inches to your waistline. With this recipe, you can bake to your heart’s content and satisfy even the sweetest tooth.

  • 2 cups almond, ground
  • Pinch salt
  • 4 egg whites
  • 1 table spoon
  • almond extract
  • ½ cup powdered sugar
  • Preheat the oven 350* F
  • Toast the ground almond on the stove top over low heat, until fragrant. This takes only a few minutes. Set aside to cool.
  • In a mixing bowl, combine the egg whites, powdered sugar, salt, and almond extract. Whisk together briskly. Add the cooled almond bit. Combine with the rest of the batter.
  • Line a cookie sheet with parchment and spoon the batter onto the paper. The batter will be very runny and rather unruly, so leave plenty of room between the cookies and be gentle when sliding the cookie sheet into the oven.
  • Bake for approximately 13 minutes. The cookies should turn a nice golden brown when done. They will also be fragile and a little sticky, so be careful when removing from the parchment.

SERVES 12

The Miracle Carb Diet Nutritional Content for Journaling

Per serving: 7g carbohydrate, 3 g fiber

Actual Nutritional Content

Per serving: 163 calories, 10 g carbohydrate, 3 g fiber, 6 g protein, 12 g total fat, 1 g sat. Fat, 19 mg sodium.

Savory cake with dried tomatoes, capers, and oregano

INGREDIENTS FOR 4 PEOPLE

 

  • 3 EGGS
  • 2TBSP(30ML) EXTRA VIRGIN OLIVE OIL
  • 2/5 CUP(100ML) MILK
  • 1 2/3 CUPS (200G) ALL-PURPOSE FLOUR
  • 0,5 OZ(16G) BREWER’S YEAST
  • 1 CUP (100G) GRATED PECORINO
  • 3 ½ OZ (100G) DRIED TOMATOES
  • 3 TBSP (25G) CAPERS
  • 1 TBSP (5G) OREGANO
  • SALT AND PEPPER

METHOD

Beat the eggs with the oil and the milk, then season with salt and pepper. Add the flour and the yeast, then mix together. Stir in the greated Pecorino, the coarsely chopped capers, the dried tomatoes, and finally the oregano. Butter  a mold, sprinkle the inside with flour and fill it three-quartes full with the mixture. Bake in the oven, preheated to 360*F (180*C) for 35 to 40 minutes.

Preparation time: 15’

Cooking time: 35-40’

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