Almond Date Cookies

Print Recipe

Light and very almond-y with a surprising snap, crackle and pop from the puffed rice.

Ease: average Type: breakfast, snack, dessert Prep Time: 20 Total Time: 35 minutes Yield: About 16 large cookies

Cook's notes

For Passover, Ashkenazim can omit the rice puffs and use quinoa or chestnut flour instead of amaranth.

Ingredients

1 c rounded amaranth flour
1/4 c chopped pecans
1/2 c date pieces
1/3 c light colored honey
1 1/2 t almond extract
2 T canola or safflower oil
4 large egg whites
1 1/2 c puffed rice (no additives, flavorings or sugar)

Steps

• Preheat oven to 350° F convection or regular. Have ready two nonstick cookie sheets.
• In a large mixing bowl, combine honey, almond extract, and oil. Stir in flour and blend well. Stir in dates and pecans and blend well.
• In a very large mixing bowl, beat egg whites on medium speed, increasing to high speed as eggs expand, until you have firm peaks. Do not over beat, you want the peaks firm but not dry.
• Give the flour mixture one more stir and then gently, one third at a time, fold the egg whites into the flour mixture. Fold in the puffed rice.
• Quickly drop spoonfuls of batter onto the cookie sheets and start baking. The faster you can do this, the more crisp the puffed rice will remain. Bake 12-15 minutes until golden.

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