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Parve
Medium
12 Servings
Allergens 
30 Minutes
Diets
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.
1 egg white
1 and 1/4 cups (150 grams) ground almonds
3/4 cup (100 grams) Gefen Confectioners’ Sugar
1 teaspoon Gefen Honey
1 teaspoon Gefen Vanilla Sugar
pinch of salt
extra ground almonds, for rolling
baking chocolate, melted, for garnish (optional)
candied cherries or blanched almond halves (optional)
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.
Yields 24 cookies
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