Since my sister has Celiac Disease, a reaction to eating gluten, which is found in wheat, barley, rye, and possibly oats, cookies can be a challenge for her. There all kinds of gluten free flours available, but often it is difficult to get a recipe to taste like the regular flour version. This receipe is perfect, since it does not require any flour at all.
Here is the recipe
3 cups confectioners’ sugar
3/4 cup unsweetened cocoa powder
4 large egg whites
1 tablespoon vanilla extract
1 – 2 cups slivered/sliced almonds
pinch of salt
Preheat the oven to 350° F. Spread the almonds on a large-rimmed baking sheet with parchment paper and bake in the oven until they are golden brown. In a large bowl, combine the confectioner’ sugar, cocoa powder, salt and almonds. Add the egg whites and vanilla extract and beat just until the batter is moistened.
Spoon the batter onto the baking sheets in evenly spaced mounds and bake for 15 minutes or until the cookies get glossy and lightly cracked. Cookies can be stored in an airtight container for up to 3 days.