I’ve fallen in love with a simple gluten-free cookie recipe just in time for a visit from my sister Elaine, who unsuccessfully tried to get me on the bandwagon when we visited her in Atlanta in January. My gluten-free friend George (the man behind Corvallis Local Foods) had a birthday party coming up, and I had bags of ground hazelnut and also almond flour to burn through. So I turned to this simple Piedmontese recipe for Italian Hazelnut Cookies from Eating Well magazine. I didn’t bother to skin the hazelnuts, because mine, from our local Hazelnut Hill farm, were already ground into a meal. Plus, I like the color, texture (fiber?) and flavor the thin skins provide anyway. All you do is beat the egg whites into stiff peaks and then mix that fluffiness in with the combined sugar and ground nuts and then bake. I added some coconut and cardamom to the mix to spice things up. The results are quite addictive. With no added oil or starchy carbs, one can almost be convinced these cookies are good for you.
This is a recipe to return to again and again, with endless possible variations. They’re really almost like roughed up tops of macaroons in a way. This weekend, I made the cookies with the almond flour I love from Trader Joe’s, coconut and chunks of chocolate in some. I was thrilled to finally have a use for the containers of long-forgotten egg whites I had frozen away. The key is to find a use for the whites and yolks at about the same time. Stay tuned for my mention of yolks in the aioli I made for a steamed version of stuffed artichokes last week.
Subscribe to comments with RSS.