Ingredients
Units
Scale
For the Cookie Dough:
- 4 cups almond flour
- 1 cup sugar
- 1 cup powdered sugar
- 1 tsp. baking powder
- 3 large egg whites
- Pinch of salt
- 3 tbs. apricot jam
- 1 tsp. vanilla
For the Almond Topping:
- 1 large egg white
- 1 1/2 cups sliced almonds
Instructions
- Preheat Oven 325 degrees F.
- In a large bowl combine the almond flour, baking powder, powdered sugar and sugar.
- In a smaller separate bowl place the egg whites. Add a pinch of salt and beat until soft peaks are achieved.
- Fold the beaten egg whites into the almond flour mixture along with the apricot jam and the vanilla extract.
- Work the dough into a smooth ball.
- Prepare a small bowl with the egg white and mix with a fork.
- Prepare another plate with the sliced almonds
- Pinch pieces of the dough and shape them into finger shaped cookies.
- Dip each cookie into the egg white dish and then roll each cookie in the almond pieces.
- Prepare the baking sheets with parchment paper.
- Space the cookies evenly on the prepared baking sheet leaving room for the cookies to expand and take on a shape of their own. This makes the cookies both rustic looking and beautiful.
- Bake 25 – 30 minutes until a beautiful golden color is achieved.
- Note: rotate the baking sheets in the oven, turning them at least once in the baking process so the cookies bake evenly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
Nutrition
- Serving Size: 1
