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Recipe by Brynie Greisman

Crispy Cookies

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Crispy Cookies
Parve Parve
Easy Easy
8 Servings
Allergens

Contains

- Egg - Tree nuts
30 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free

Yields 20 to 30 cookies (depending on size)

Ingredients

Crispy Cookies

  • 3 cups Gefen ground nuts (walnuts, almonds, etc.)

  • coconut (optional)

Directions

1.

Beat together the eggs, salt, and vanilla. Add the sugar and then nuts (and coconut). The mixture will be very thick. Drop onto a cookie sheet lined with Gefen Parchment Paper.

2.

Bake at 350 degrees Fahrenheit/180 degrees Celsius for 15 minutes or until golden. I know you will want to eat them now, but let them harden a bit before you remove them from the pan, or they’ll fall apart. Store them in the freezer, if they make it there!

Notes:

Make the cookies small, as they tend to spread a bit. You want them smaller and rounder, as opposed to flatter and bigger. If you really want to dress them up, you can drizzle your favorite chocolate glaze on them, but they are scrumptious as is.
Crispy Cookies

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