This four-ingredient cookie couldn't be simpler. The vanilla bean gives a lovely hit of flavour without using extract, which is usually not kosher for Passover. The scraped bean pod can be added to a canister of granulated sugar to perfume it for all of your baking.
- Portion size 40 servings
- Credits : Canadian Living Magazine: April 2012
Ingredients
Method
Split vanilla bean; scrape seeds into food processor. Add almonds and sugar; pulse until fine. Add egg whites; pulse until in thick paste.Using damp hands, roll by scant 1 tbsp into balls; place, 2 inches (5 cm) apart, on parchment paper–lined baking sheets. Bake in 375°F (190°C) oven until golden brown, 15 to 18 minutes. Let cool on pan on rack.
Nutritional facts Per cookie: about
- Fibre 1 g
- Sodium 4 mg
- Sugars 8 g
- Protein 2 g
- Calories 71.0
- Total fat 4 g
- Potassium 55 mg
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 9 g
%RDI
- Iron 2.0
- Folate 1.0
- Calcium 2.0
