Dear Santa,
For Christmas this year I would love to eat cookies that don't give me a tummy ache afterwards. I want them to taste as good as the ones that are laden with sugar and flour and all the things that give me days of regret. I think I deserve some darn good cookies. After all, I have been a good girl.
Santa, do you have a recipe for a cookie that is so good that I could even give it, as a gift, to my friends and neighbors who don't eat paleo? So good that they won't even notice it is gluten and dairy free? Please send me the recipe for the perfect Paleo Christmas cookie. I promise I'll bake them for you when you come down my chimney. Don't expect a glass of milk, though. Maybe coconut milk.
Love, Brittanie
Paleo Amaretti Cookies
makes 2-3 dozen
2 cups blanched almond flour
1/4 teaspoon salt
3 eggs, separated
1/2 cup pure maple syrup
1/2 teaspoon almond extract
pinch cream of tarter
I don't usually include the nutritional information on my recipes, but one of my facebook followers, Cara, was so nice enough to go ahead and calculate it for these! How awesome! Now Santa can track his carbs!
"These look great....for your LC readers, the numbers if the recipe makes 2 doz is 80 cals, 5.5 net carbs per cookie and if it makes 3 dozen it is 53 cals, and 4.4 net carbs per cookie!"
These turned out great, but I put them in a sealed container and they lost their crispiness and became very sticky. Any suggestions on storage?
ReplyDeleteI'd try to store them the same way that traditional Italian amaretti cookies are stored (which are also gluten free by the way). After they are totally cool, wrap them (in back-to-back pairs) in thin paper - somewhat like waxy tissue wrap, twisting the ends like candy wrappers. Then store them in a metal canister or other non-airtight canister.
ReplyDeleteTrue amaretti cookies are made with sugar, sweet apricot kernels (I suppose you could substitute almond), egg white.