Easy Flourless Almond Biscuits
Makes 24 biscuits
Ingredients:
2 egg whites
1/8 teaspoon cream of tartar
¼ cup sugar
1 teaspoon vanilla
1/8 teaspoon salt
¾ cup ground almonds
Instructions:
Preheat oven to 276 degrees F.
Using an electric mixer, beat egg whites and cream of tartar until stiff peaks begin to form. Slowly add the sugar, vanilla and salt. Stop the mixer and fold in ground almonds.
Drop by tablespoonful to a non-stick baking sheet. Bake for about 20-30 minutes or when the edges begin to brown slightly. They will be soft when you take them out of the oven, but they’ll harden as they cool.
4-Step Cocoa Peanut Butter Chocolate Chip Cookies
Makes about 2 dozen.
Ingredients:
1 cup peanut butter
3 tablespoons cocoa powder
3/4 cup brown sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup chocolate chips
Instructions:
Preheat oven to 350 degrees Fahrenheit. Cover a baking sheet with parchment paper.
Mix together all ingredients except chocolate chips. Beat until smooth. Mix in chocolate chips.
Roll dough into 1-inch balls.
Place on cookie sheet. Flatten tops slightly.
Bake for 10-13 minutes, until edges are golden.
Cool for 3-4 minutes on pan before removing to a wire rack.
Divine Chocolate Flourless Cake
Ingredients
1 cup butter
15 ounces bittersweet chocolate wafers
5 large eggs
1 teaspoon vanilla extract
1 1/3 cup powdered sugar
2 tablespoons cornstarch
Instructions
Preheat oven to 350 degrees.
Grease a 9-inch springform pan.
Place butter and chocolate in microwave safe bowl. Melt in microwave for 2 minutes. Stir. Return to microwave for 2 minutes more. Stir. Continue microwaving until melted.
Whip eggs at medium speed of electric mixer until light and fluffy, about three minutes. Beat in the cornstarch, vanilla, and powdered sugar until smooth. Gently fold in the melted chocolate.
Pour the chocolate egg batter into the prepared pan.
Bake for 35 to 40 minutes. Center of the cake should be firm to the touch.
Let cake cool on wire rack in pan for five minutes. Loosen ring and cool completely.
Garnish with whipped cream or sifted powdered sugar.
Dusted Poppy Seed Flourless Cake
Serves: 12
Ingredients:
1 1/2 cups poppy seeds
3 tablespoons potato starch or 1 teaspoon baking powder
6 eggs, separated, at room temperature
1 cup sugar
1 teaspoon vanilla extract
7 tablespoons unsalted butter, melted and cooled
2 tablespoons sifted powdered sugar, for topping
Instructions:
Preheat oven to 300 degrees Fahrenheit.
Grease 9" Spring form pan. Line bottom with parchment paper.
Grind the poppy seeds in coffee grinder. Seeds will be sticky.
Mix seeds with potato starch in large bowl.
In another bowl, beat egg yolks until slightly thickened. Very slowly stir in the sugar and vanilla. Add butter slowly. Stir in the poppy seed mixture. Mix until well combined.
Whisk egg whites until soft peaks form. Fold egg whites into the poppy seed batter.
Pour into pan.
Bake for 50-60 minutes. Toothpick inserted in center should come out dry.
Cool on wire rack at least an hour before removing from pan.
Dust powdered sugar over top.
Flourless Almond Dark Chocolate Cookies
Servings: 12-14 cookies
Ingredients
1 large egg
1 cup almond butter, at room temperature or cold
1/2 cup brown sugar, lightly packed
1 teaspoon baking soda
1/4 cup unsweetened cocoa powder
1 cup chopped dark chocolate or chocolate chips
1/3 cup chocolate-coated sunflower seeds, optional
Instructions
Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
Whip egg in medium bowl. Stir in almond butter, brown sugar, baking soda, and cocoa powder, stirring until well blended. Stir in chocolate pieces.
Using a tablespoon, drop batter 2 inches apart onto cookie sheets.
Bake for 8 to 10 minutes for soft cookies, or up to 12 minutes for crispy cookies. Cookies should be firm.
Cool on pans for 10 minutes then remove to wire rack to cool completely.
Flourless Chocolate Almond Coconut Drops
Makes 20-24 small cookies
Ingredients:
3 cups confectioners' sugar
3/4 cup cocoa powder
1/2 teaspoon fine salt
3/4 cup semi-sweet chocolate chips
1 cup slivered almonds, toasted and chopped
3/4 cup unsweetened shredded coconut
4 egg whites at room temperature
Instructions:
Preheat oven 325 degrees Fahrenheit. Line baking sheet with parchment paper.
Toast almonds in a dry pan over low heat, about 3 minutes. Coarsely chop them.
Mix sugar, cocoa powder, salt, chocolate chips, toasted, chopped almonds, and unsweetened shredded coconut until combined.
Add egg whites. Blend until moistened.
Drop cookie dough 2 inches apart on prepared sheet using a cookie scoop.
Bake for 16 to 18 minutes. Rotate sheet halfway through baking time. Cookies should look dry.
Cool completely.
Flourless Natural Peanut Butter Banana Muffins
Makes 12 muffins
Ingredients:
1 cup natural peanut butter
2 very ripe bananas, mashed (about 1 cup mashed)
1 teaspoon baking soda
1 teaspoon vanilla extract
3 whole eggs
1/2 teaspoon sea salt
1/4 cup honey
1 teaspoon cinnamon
Choose one optional add-in: 1/2 cup chocolate chips, 1 cup fresh raspberries, 1/2 cup dried raisins or cherries, 1 sliced banana
Instructions:
Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with liners.
Mix all ingredients together in a medium bowl until very smooth. Fold in optional add-in.
Using an ice cream scoop, divide batter evenly into muffin cups.
Bake for 15 minutes. Muffins should be firm.
Cool for 15 minutes before removing from pan.
Flourless Roasted Pistachio Cake
Makes 1 (9x9 inch) cake
Ingredients:
1/2 cup vegetable oil
7 large eggs, separated
3 cups roasted, unsalted pistachios
1 cup sugar
1 tablespoon matzo meal
1 teaspoon ground cardamom
1 tablespoon vanilla extract
Confectioners' sugar, for dusting
Instructions:
Heat oven to 350 degrees Fahrenheit.
Grease a 9-inch square pan. Set aside.
In a stand mixer, whisk the egg whites to stiff peaks but not dry. Set aside.
Pulse pistachios and 1 tablespoon sugar in food processor until very finely ground. Stir occasionally to prevent nuts from turning into a paste.
Combine egg yolks and sugar in a bowl. Blend well by whisking. Mix in the ground pistachios, matzo meal and cardamom. Mix in vanilla extract and vegetable oil. Fold in the egg whites.
Pour batter into the 9-inch pan.
Bake about 50 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool in pan on wire rack for 10 minutes.
Run a thin spatula or knife around the edge of the cake and pan to loosen it.
Remove cake from pan.
Allow to cool on wire rack.
Flourless Sweet Potato Applesauce Bread
Ingredients:
1 1/2 cup almond butter
2 eggs
1 1/2 cups mashed sweet potatoes
2 tablespoons maple syrup or honey
1/4 cup unsweetened applesauce
1 1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 cup dark chocolate chips
Instructions:
Preheat oven to 325 degrees Fahrenheit.
Grease a 13x9 pan.
Combine all ingredients in food processor, mixing until smooth.
Pour batter into pan. Sprinkle pecans over the top.
Bake for 40 or 45 minutes until toothpick comes out clean.
Cool completely.
Peanut Butter Honey Chocolate Chip Flourless Blondies
Serves 16
Ingredients:
1 cup natural creamy peanut butter
1/3 cup honey
1 whole egg
1/4 teaspoon sea salt
1/2 teaspoon baking soda
1/2 cup dark chocolate chips
Instructions:
Preheat oven to 350 degrees Fahrenheit. Grease an 8-inch square pan.
Stir together peanut butter, egg, honey, baking soda and salt until combined. Mix in the chocolate chips.
Pour into prepared pan, smoothing top.
Bake for 20-25 minutes. The blondies should be a light golden brown.
Cool completely before cutting.
Puffy Fudgy Chocolate Brownie Cookies
Ingredients:
3 cups powdered sugar
3/4 cup unsweetened cocoa powder
1 teaspoon kosher salt
2 large egg whites
1 large egg
4 ounces chopped bittersweet chocolate
3 tablespoons cacao nibs
Instructions:
Preheat oven to 350 degrees Fahrenheit. Oven racks should be on upper and lower third of the oven. Line 2
baking sheets with parchment paper.
Mix cocoa powder, powdered sugar, and salt in a large bowl.
Add in egg whites and egg.
Gently mix in chocolate and cacao nibs.
Drop dough by tablespoons, 2 inches apart on baking sheets.
Bake 14 to 16 minutes. Rotate baking sheet halfway through time. Cookies should be puffed up, the tops cracked and the edges set.
Place pans on wire racks and allow to cool.
Simple Almond Cookies
Makes 32 cookies
Ingredients:
Nonstick cooking spray
2 1/4 cups whole almonds
3/4 cup sugar
2 egg whites
1 teaspoon almond extract or vanilla
32 almond slices (2 tablespoons)
2 ounces bittersweet chocolate, melted
Instructions:
Preheat oven to 350 degrees Fahrenheit.
Spray two large cookie sheets with cooking spray or line with parchment paper. Set aside.
Finely grind whole almonds and sugar in food processor.
Add egg whites and almond extract and process until mixed well.
Shape a large measuring teaspoonful of mixture into crescent shapes or balls. Arrange 1 inch apart on cookie sheet. Top with an almond slice.
Bake for 10 to 12 minutes or until just brown on the top.
Cool on wire racks.
When cool, drizzle tops of cookies with melted chocolate.
Spanish Amaretti Cookies
Yield- 36 2-inch cookies
Ingredients:
2 8-ounce cans almond paste
2 extra-large egg whites
1/2 cup + 1/8 cup sugar
1/4 teaspoon almond extract
36 Spanish almonds
Instructions:
Preheat oven to 325 degrees Fahrenheit
Line 2 large baking sheets with parchment paper.
Break almond paste into small chunks. Place almond paste and sugar in a food processor and pulse to combine.
Add the egg whites one at a time. Pulse to combine completely, until very smooth. Add the extract and pulse to combine.
Form 1 inch balls. Arrange 2 inches apart on prepared sheets.
Dip fingers into extra sugar and lightly press each cooking into a 2-inch diameter.
Top each cookie with a Spanish Almond.
Bake for 18 to 20 minutes. Cookies should be set and lightly brown with cracks. Turn off oven but leave cookies in for another 5 minutes for extra crunch.
Toasted Hazelnut Flourless Cake
Makes 1 9-inch 3-layer cake
Ingredients:
12 ounces toasted hazelnuts
2 teaspoons baking powder
6 egg yolks
10 tablespoons sugar
6 egg whites
1 pint heavy whipping cream
1/8 cup chopped hazelnuts, for garnish
Instructions:
To toast hazelnuts:
Preheat oven to 350° Fahrenheit.
Layer hazelnuts in one layer in baking pan. Toast on the middle rack of oven for 10 to 15 minutes. Hazelnuts should be lightly browned and skins blistered.
Wrap the nuts in a towel while still warm to steam for 1 minute. remove loose skins by rubbing nuts in the towel. Cool completely.
To make cake:
Preheat the oven to 325 degrees Fahrenheit.
Grease and flour a 9-inch springform pan.
In a grinder, crush toasted hazelnuts until very fine.
Toss hazelnuts with baking powder. Set aside.
Beat egg yolks and sugar until a light yellow color. Add the ground hazelnut mixture.
Whisk egg whites until stiff using a clean bowl.
Gently blend in 1/3 of the egg whites into the yolk mixture.
Blend in the remaining egg whites until well mixed.
Transfer mixture into springform pan. Bake for 60 to 75 minutes. Cake should spring back when touched lightly.
Cool on wire rack.
Slice cake horizontally into 3 layers.
With electric mixer, whip cream until stiff peaks form; layer whipped cream between layers, across the top and sides of cake. Top with chopped hazelnuts.
Toasted Walnut Chocolate Flourless Cookies
Makes 24 cookies
Ingredients:
2 3/4 cups walnut halves
3 cups Confectioners' sugar
1/2 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
1/2 teaspoon salt
4 large egg whites, at room temperature
1 tablespoon vanilla extract
Instructions:
Preheat oven to 350 degrees Fahrenheit
Spread walnuts on baking sheet. Toast about 9 minutes, until fragrant and turn golden brown. Remove from oven. Cool slightly. Transfer to work surface and chop them coursely.
Lower oven temperature to 320 degrees Fahrenheit. Cover baking sheets with parchment paper.
In a mixer bowl on low speed, mix sugar, cocoa powder and salt until slightly to combined. Add chopped walnuts. Mix until combined.
With mixer speed on medium, add egg whites and vanilla. Increase speed to medium and mix batter until moist.
Mix well, but don't over mix. Batter should not be stiff.
Using a small spoon, place dollaps of batter on lined cookie sheets.
Bake for 7 minutes, rotate pan and continue to bake for 7 minutes more. Cookies are done when shiny and slightly cracked on top.
Cool cookies on wire rack.
Twice the Peanut Butter Peanut Butter Cup Flourless Cookies
Serves: about 2 1/2 dozen cookies
Ingredients:
1/2 cup sugar
1/2 cup dark brown sugar
1 teaspoon baking soda
1 cup natural peanut butter
1 egg
1 teaspoon vanilla
About 30 mini Peanut Butter Cups, unwrapped
Instructions:
Preheat oven to 350 degrees Fahrenheit. Cover cookie sheets with parchment paper.
Stir together the sugars and the baking soda with a fork.
Stir peanut butter into sugar mixture with electric mixer until creamy.
Beat in the egg and vanilla until completely combined.
Using a tablespoon of dough form into balls. Place on cookie sheet. Flatten to about 1/2 inch thick.
Bake 10 to 12 minutes. Cookies should be soft set and golden.
Cool on pan for 1 minute. Top warm cookie with a peanut butter cup. Tap gently to make sure the chocolate melts into the cookie.
Cool five minutes more on pan before removing to wire rack.