A friend got me into Jenni’s blog several years ago. I fell in love with her style and personality right away. Many of you may not know this, but I used to have a podcast. The last episode I recorded was with Jenni and her husband, Ben. Jenni’s health story blew my mind. So when I attended my first PaleoFX I was super excited to meet them. They are the nicest, most fun people. We spent time together again, at last years PaleoFX, talking about home birth, and cracking each other up.

I intended to post a review of Jenni’s gorgeous cookbook, My Paleo Patisserie by now, but I have been racing to finish my next cookbook, which is due to be handed in for edits next week. Jenni offered to share this recipe with you. I know you will love it!

♥, Kelly

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Italian Almond Cookies

This classic cookie is soft on the inside and crisp on the outside. It is often coated with almonds, and here I even have a pistachio variation.

INGREDIENTS

2 cups (200 g) almond flour
⅔ cup (140 g) firmly packed maple sugar
2 large egg whites
pinch of salt
a few drops of almond extract
for the coating:
1 large egg white
½ cup (45 g) sliced almonds

YIELD

12 cookies

METHOD

1. Preheat the oven to 325°F (163°C). Line a cookie sheet with parchment paper.
2. Combine the flour and sugar in a large bowl. In a separate bowl, beat the two egg whites with a pinch of salt and a few drops of almond extract till they form soft peaks. Using a spatula, fold the beaten egg whites into the flour mixture, mixing till a smooth ball of dough has formed.
3. Make the coating: In a small bowl, beat the egg white with a fork for about 15 seconds. Place the sliced almonds on a small plate or in a shallow bowl. Set aside.
4. Divide the dough into 12 equal portions and shape them into small ovals, about 1½ inches (4 cm) long. You may need to wet and clean your hands periodically, as the dough will be slightly sticky.
5. Coat one cookie at a time on all sides with the beaten egg white, then roll or press in the sliced almonds. Arrange the cookies on the prepared cookie sheet, spacing them about 1 inch (2.5 cm) apart.
6. Bake for 25 to 30 minutes or till golden. Rotate the pan halfway through the baking time for even baking. Let cool on the pan.
7. These cookies are best eaten the day they are made but can be stored in an airtight container at room temperature for up to 3 days.

Variation: Italian Pistachio Cookies

This version uses a combination of almond and pistachio flours and chopped pistachios instead of sliced almonds for the coating. Follow the instructions above, but reduce the amount of almond flour to 1 cup (100 g) and add 1 cup (100 g) of pistachio flour. Replace the sliced almonds with ½ cup (65 g) of roughly chopped raw pistachio meats.