12 Servings
30 Minutes
Allergens
This cookie has the perfect texture — chewy on the inside and slightly crispy on the outside. You will definitely want to double this recipe as they freeze really well, and taste even better straight from the freezer! Thanks, Ditza.
Yields 24 cookies
Preheat oven to 350°F (180°C).
Beat egg white in mixer until stiff. Gently fold in remaining ingredients until just combined. Don’t overmix.
With moistened hands, form batter into balls and roll in ground almonds. Place on baking sheet lined with Gefen Parchment Paper.
Bake for 10 minutes. Cookies should be removed from oven before they harden. Cool.
Drizzle with melted chocolate if desired and place a cherry or almond half in the center.
Notes:
It’s best to store these cookies in a container in the freezer and not in bags, as they will keep better.
