Tuscan Almond Cookies
Ingredients
1 lb. (4 cups)
almond flour (such as Bob's Red Mill brand)
¾ cup
sugar
½ cup
confectioners' sugar, plus more for dusting
¼ cup
finely chopped pistachios
¼ cup
finely chopped dried fruit (such as apricots, cranberries, dates or a combination)
- finely grated zest of 1 orange
4
egg whites, at room temperature
2 tbsp.
Kowalski's Pure Honey
½ tsp.
almond extract
¼ tsp.
Kowalski's Organic Madagascar Vanilla Extract
Directions
- Preheat oven to 325°.
- In a large mixing bowl, mix together first 6 ingredients (through zest); set aside.
- In the bowl of an electric mixer, beat egg whites on high speed until soft peaks form.
- Add honey and extracts; mix well.
- Fold egg white mixture into almond flour mixture; mix well until mixture resembles wet sand.
- Turn mixture out onto a parchment-lined work surface. Pat batter into a rectangle about ¾" thick and roughly the size of a sheet of paper; cut into bricks about 2 ¼" x ¾" x ¾".
- Using clean hands, neaten edges; toss bricks in confectioners' sugar until well coated. Place 1" apart on 2 large parchment-lined baking sheets.
- Bake pans one at a time in the preheated oven until cookies begin to crack and are light golden-brown on the edges and bottom (12-14 min.), rotating pan halfway through.
- Remove from oven; let cookies cool on pan for 30 min.
- Transfer cookies to wire racks to cool completely.
- Dust with more confectioners' sugar; store in an airtight container at room temperature for up to 1 week.
