Recipe: Gluten-free cookies

I learned this recipe from the web, but with my own twist, to try to avoid having "gluten" on my plate.

We can – very well – enjoy eating “Healthy”, and as the quote says: “Good Food, Good Mood!''  

These cookies have a "macaron" appearance; in fact, they are granular and soft delights, which are made quickly and easily, with almonds or peanuts and without yeast. Let's see the steps: 

Ingredients:

·    2.5 measures of roasted, unpeeled and ground almonds (or peanuts);

·        1 measure of icing sugar;

·        Egg whites for gathering the dough (depending on the chosen measure);

·        1 pinch of salt;

·        Vanilla or lemon zest (the latter is preferable with peanuts);

·        Honey.

Preparation:

·        In a bowl, put the almonds, the icing sugar, the salt then the flavoring: mix;

·        Gradually add the egg white (when I used a tea glass as a "measuring glass", it took me two egg whites) to collect and have a nice, not very sticky dough: cover and leave for half an hour in the fridge;

·        Then, oil your hands and form balls which you place on a buttered tray or – preferably – lined with baking paper (also called cooking paper);

·        Place a whole almond (or a piece of candied fruit, a candied cherry, a peanut, etc.) on each ball.

·        Bake for 15 to 20 minutes in an oven preheated to 200°C: please keep an eye on the cooking;

·        Once cooked and still hot, coat the balls in honey (the latter must be at room temperature);

·        Drain in a colander before placing them in boxes.  

“Fake macaron” cookies, with a “presentable appearance” that can be served well for Ramadan evenings, to guests, or even daily with coffee or a good tea. Store in an airtight container in a cool, dry place.

Even for people without celiac, it is important to eat gluten-free, especially when you are over 40… and enjoy your meal.     

Mrs. MAMCHAOUI Djazila married HAMIMED