Almond cookies with chocolate
Votes: 1
Time: 1 hour.
Complexity: easily
Quantity: 12 - 14 cookies
Complexity: easily
Quantity: 12 - 14 cookies
Nutritional value per serving:
Calories 254, total fat 15 G., saturated fats 3 G., proteins 7 G., carbohydrates 28 G., fiber 4 G., cholesterol 0 mg, sodium 20 mg, sugar 23 G.
Calories 254, total fat 15 G., saturated fats 3 G., proteins 7 G., carbohydrates 28 G., fiber 4 G., cholesterol 0 mg, sodium 20 mg, sugar 23 G.
These easy-to-make gluten-free cookies are as thin as graham crackers. For the dough, you'll need just three ingredients: whole almonds, sugar, and egg whites. Choose a pan that's the right size to spread the dough thinly and bake the cookies evenly. Slice them while they're still hot, as they may crack when cooled. Drizzle with melted dark chocolate and enjoy with a cup of coffee or as a healthy snack.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup whole almonds with skins
- 0.5 cups of sugar
- Whites of 2 large eggs
- 55 dark chocolate, chopped
- Special equipment: cookie sheet measuring 20x28 cm.
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Cooking the dish according to the recipe:
- Preheat oven to 190°C. Line a 20x28 cm baking sheet with parchment paper.
- Place the almonds and sugar in a food processor and process until flour-like, about 45 seconds. Pour in the egg whites and process until smooth, about 30 seconds.
- Using a damp spatula, spoon the dough onto the baking sheet, spreading it into a thin layer. Bake until set and golden brown, rotating the baking sheet halfway through baking, about 18 minutes.
- While the cookies are still warm, cut them into 12-14 rectangles (or any other shape). It's easiest to cut them with a pizza wheel. Transfer the cookies to a wire rack and let them cool completely.
- Meanwhile, place the chocolate in a small microwave-safe bowl. Heat the chocolate at 50% power in 30-second intervals, stirring, until melted, about 2 minutes. Drizzle the melted chocolate over the cookies. Let cool completely. Serve. Store cookies in a tightly sealed container..
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