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Bob’s Red Mill

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Prep Time 30 minutes
Cook Time 15-20 minutes
Servings
cookies
Ingredients
  • 2 cups powdered sugar
  • 3 Egg Whites
  • 4 cups Bob's Red Mill Gluten-Free Almond Flour
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon Salt
  • 2 teaspoons lemon zest
  • 1/2 cup Bob's Red Mill Sparkling Sugar
Prep Time 30 minutes
Cook Time 15-20 minutes
Servings
cookies
Ingredients
  • 2 cups powdered sugar
  • 3 Egg Whites
  • 4 cups Bob's Red Mill Gluten-Free Almond Flour
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon Salt
  • 2 teaspoons lemon zest
  • 1/2 cup Bob's Red Mill Sparkling Sugar
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
There is no Nutrition Label for this recipe yet.
Instructions
  1. Preheat oven to 350°F and line baking sheets with parchment paper.
  2. Whip powdered sugar and egg whites until very light and fluffy, 4 - 5 minutes. Remove and reserve 1/2 cup.
  3. Into remaining egg white mixture, fold in almond meal, spices, salt, and lemon zest. Mix until a solid dough forms.
  4. Roll dough between two pieces of parchment or waxed paper to 1/4-inch thickness. Use cookie cutters to cut dough into shapes, rerolling the scrapes as many times as needed.
  5. Transfer cookies to the prepared baking sheets. Ice each cookie with the reserved egg white mixture and sprinkle with sparkling sugar.
  6. Bake at 350°F for 15 - 20 minutes. Let cool before serving.