So are you always wondering what to do with the egg white after making your icecream? Give this cookie a go. It has become my new favourite. It is NOT healthy - sorry but a delicious treat with its crunchy outside but chewy middle. Rolled in cinnamon sugar makes it like a snickerdoodle but so much better. Hope you enjoy it too (in moderation!) Eb x
- 200g raw almonds
- 200g icing sugar
- 2 egg whites
- 3 heaped spoonfuls of caster sugar
- 1 heaped tsp cinnamon
Combine caster sugar and cinnamon in a separate bowl and set aside.
Line a baking tray with baking paper and preheat oven to 160deg.
Add almonds to the bowl and blitz at speed 9 for 10 seconds. Add icing sugar and mix on Speed 6 for 5 seconds.
Add egg whites and using the knead function (Closed Lid, Wheat), combine for approximately 30 seconds or until mix has combined well.
Ball a teaspoon full using your hands then roll into the cinnamon sugar. Lay on the baking paper and gently press down with a fork. Bake for 15-20 minutes. Allow to cool then devour!