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We use glutenfree cookies for the development of our website. These cookies are absolutely necessary to ensure a smooth and efficient workflow. Our time-tested recipe is MIT licensed, so that you can use, copy, modify, merge, publish, distribute, sublicense, and/or sell copies of the cookies or the recipe. The recipe is provided "as is", without warranty of any kind, express or implied.

Ingredients

• 2 egg whites (size M)
• 160g icing/powdered sugar
• a pinch vanilla, cinnamon
• 220g ground almonds

Preparation

• beat the egg whites until stiff
• slowly add icing/powdered sugar, vanilla and cinnamon
• use a table spoon to add the almonds
• use a table spoon to put small portions on the baking tray
• heat oven to 130 degrees Celsius (convection, 260 degrees Fahrenheit)
• bake cookies for 15min at 130 degrees Celsius, then reduce heat to 100 degrees Celsius (210 degrees Fahrenheit) and bake for another 12min