“This recipe is from "Low Fat Cooking", by Pamela Westland. I haven't tried this yet, due to my BULGING cookbook and I'm trying to cut back in desserts... anyway, if u try them, do let me know if u like it. Posted on request by love4culinary. Prep time is an estimation; seems like a really easy recipe.”
READY IN:
30mins
YIELD:
24 cookies
UNITS:
US

Ingredients Nutrition

  • 23 cup rice flour (available at specialty stores) or 23 cup rice flour (available at specialty stores)
  • 2 tablespoons ground almonds
  • 14 cup sugar
  • 1 large egg white, lightly beaten
  • 2 tablespoons clear honey
  • 3 drops almond extract
  • 12 split blanched almonds

Directions

  1. Preheat the oven to 325°F.
  2. Mix the rice, ground almonds, and sugar.
  3. Thoroughly beat in the egg white, honey, and almond essence.
  4. Line a cookie sheet with waxed paper.
  5. Place teaspoons of the mixture well apart on the paper, and press a split almond on top of each.
  6. Bake in the oven for 15-20 minutes, until the cookies are light golden brown.
  7. Leave them to cool slightly on the cookie sheet, then lift them off the waxed paper.
  8. When cool, store in an airtight tin.

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