ALMOND WALNUT COOKIES RECIPES
WALNUT ALMOND COOKIES RECIPE | EAT SMARTER USA
The Walnut Almond Cookies recipe out of our category Cookie! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Total Time 50 minutes
Yield 30
Number Of Ingredients 10
Steps:
- Beat the egg whites until stiff, sprinkle in salt and sugar, add lemon juice and continue beating until soft peaks form.
- Mix the ground nuts with the cornstarch, coffee powder and cinnamon and fold into the egg whites.
- Fill a large nozzled-piping bag with the mixture. Squeeze out heaps 3 cm (approximately 1 inch) in diameter on a parchment paper-lined baking sheet, leaving a space of about 3 cm (approximately 1 inch) between each cookie. Gently press 1 almond onto each cookie. Bake in a preheated oven at 150°C (approximately 300°F) for 20-25 minutes, or until golden brown. Remove and let cool on a wire rack.
ALMOND FLOUR COOKIES WITH WALNUTS (DIABETIC AND KETO ...
Steps:
- Preheat the oven to 350 ºF.
- Line a large baking sheet with parchment paper.
- In a medium bowl, mix together the flour, baking soda and salt. Set aside.
- Add the butter and sugar to a stand mixer bowl.
- Beat on medium high for about 4 minutes or until creamy and pale.
- Add the egg and vanilla and continue to beat for about 2 minutes or until well combined.
- Lower the stand mixer speed to 1 and add the mixed dry ingredients and chopped walnuts, mix for about 1 minute or until everything is well incoprorated.
- Using a mini spring-loaded ice cream scoop, fill the scoop with dough and pop it out onto the parchment paper. You can also do this with a teaspoon and mold it into a ball by hand.
- Place 20 dough balls on the baking sheet (depending on the size of your baking sheeleaving about 2 inches between each cookie.
- Press each dough ball down with a fork, to flatten it a bit and make it look like traditional peanut butter cookies with the fork line markings.
- Place the baking sheet in the hot oven and bake for 14 minutes. You can leave it in for another minute if you like your cookies a little crunchier.
- Repeat the last 3 steps until all the cookie dough is used up. We made 33 cookies, but this can very depending on the size of your dough balls.
- Let each batch cool for about 10 minutes and then transfer to a cooling rack for another 20 minutes. Let them cool completely before serving.
- Enjoy!
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