Chewy Almond Cookies

This recipe does use egg whites. Because I do eat eggs as a vegan, so that makes me vEGGan, I don’t know much about egg white substitutes. I hear you can use aquafaba but I have no idea how that would workout in this recipe. If you try it with an egg white substitute let us know how it goes in the comments!

• 3 cups of almond flour/meal
• 1 cup sugar
• 3 large egg whites plus a small pinch of salt
• Almond extract/liquor to taste (Disaronno is what I use).
• Chopped/sliced almonds.
• Another egg and some water for egg wash (or use some of the left over egg yolks)

Mix flour and sugar together in a separate bowl. Whisk egg whites and salt until they form soft peaks. Don’t be a hero…use an electric mixer. Fold the eggs into the dry ingredients. Add in your almond flavoring until you reach the desired almond goddess you like. However, don’t make the dough too wet! Roll into balls (use a tablespoon per cookie). Dip the top of the ball into an egg wash (egg plus water) and then into sliced/chopped almonds. I give mine a little press to flatten them out a bit. Bake on a cookie sheet at 325 degrees until just golden. These take quite some time to bake, over 10 minutes…more like 15.