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–+ servings
David Murphy

Eponges Gluten Free Cookie Recipe

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Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Servings: 10

Ingredients
  

  • 2 Egg Whites from Large sized eggs
  • 2 Tablespoons of Sugar
  • 1/2 Cup of Powder Sugar
  • 1/2 Cup of Almond Meal
  • Diced almonds to place on top of cookie
  • Raspberry Jam preferably seedless
  • 1 Pastry bag no tip is needed - if you don't have a pastry bag, then use a big zip lock bag and cut off a piece of the corner

Instructions
 

  1. Pre-heat oven to 375.
  2. In a bowl, mix the eggs with blender until you get soft, white peaks.
  3. Gradually add in your 2 tablespoons of sugar, and mix until you get firm, white peaks.
  4. Place powdered sugar and almond meal in a sifter, and sift the mixture into your egg whites and lightly fold them them in.
  5. Place a layer of non-stick parchment paper on your cookie sheet.
  6. Place drops of cookie mix onto parchment paper, and leave so room on the sides.
  7. Place chopped almonds onto of your cookies and bake in the oven for 9-10 minutes.
  8. Allow the cookies to turn lightly brown.
  9. Pull out of the oven, and allow the cookies to cool about 2-3 minutes before placing on your cookie cooling rack.
  10. When completely cooled, smear a small amount of raspberry jam in between to cookies to make a "sandwich" out of them.
  11. This will make a total of 10 cookies (20 cookie halves)

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