Servings 18to 22 cookies, depending on size of quenelles
2cups200g almond meal
1/2cup100g granulated sugar (see Notes)
zest of one orange
2large egg whites
pinchof cream of tartar
1teaspoonpure vanilla extract
1/2teaspoonpure almond extract
Preheat your oven to 325 degrees. Line a baking sheet with parchment.
In a medium bowl, whisk together the almond meal, sugar, cardamom and orange zest. Set aside.
In a small bowl, whisk the egg whites with the cream of tartar, vanilla and almond extracts until the egg whites have reached soft peaks.
Pour the egg white mixture over the almond meal mixture and stir to combine.
Using two soup spoons, scoop up about a heaping tablespoon full of dough with one of the spoons. Go back and forth between the spoons to create the quenelle shape. It should just take about 3 flips between the spoons to get it. Drop the cookie onto the prepared baking sheet, spacing them out about an inch or so apart. They won't spread.
Bake the cookies for about 18 to 20 minutes or until just golden.
You can further reduce the sugar by using just 1/3 cup (67g). You'll be surprised by how sweet they still are!If you'd like, melt about 1/2 cup (80g) of dark chocolate or white chocolate chips to dip the tops into. Garnish with an almond.
Recipe by, Caroline Hurley, Taste Love and Nourish, www.tasteloveandnourish.com