Gwen's Caramelized Nut Cookies

Amarante

Wed, Apr 10 2024, 7:04 am

These are good and very simple to make

GWEN’S CARAMELIZED NUT COOKIES

Excerpt From: Bonnie Stern - Don't Worry, Just Cook

Makes about 30 cookies

My good friend Gwen Berkowitz, one of the best cooks I have ever known, died a few years ago but not before leaving me with such delicious memories and recipes. These cookies are a winner—easy to make, very few ingredients, and naturally gluten-free and dairy-free. I used to only make these at Passover but now make them all the time! Serve with sliced oranges, poached pears, or ice cream or sorbet.

2 egg whites
½ cup granulated sugar
½ tsp pure vanilla extract, optional
3 cups sliced almonds (see note) or coconut chips

1. Preheat the oven to 350°F and line two baking sheets with parchment paper.

2. In a large bowl, stir the egg whites with the sugar. Do not beat, just stir together well. Add the vanilla and almonds and coat well with the sugary mixture.

3. Use 1 heaping Tbsp of the mixture for each cookie. Mound on the lined baking sheets. Gently flatten the cookies with the back of the spoon (dipped in water if sticky).

4. Bake for 12 to 15 minutes, or until the cookies are browned. For crispier cookies, turn off the oven after baking and let the cookies rest for another 15 minutes with the oven door open.

NOTE: The secret here is to NOT beat the egg whites (which everyone seems to want to do) and to use sliced almonds, which look like flat slices. Slivered almonds are the ones that look like little sticks. I used to always get them mixed up too. You could also use coconut chips or a combination.