This Afghan cookie is a sort of meringue, chock full of a delicious almond flavor. It’s light, and the sugar proportion prevents it from being too sweet, preventing it from being overbearing, as many desserts can be. This is also one of the first desserts I’m making as part of my attempt to bake desserts from all over the world, so lets hope this is a good start!
- 3/4 cup all purpose flour
- 2-1/2 cups almond meal
- 1 tsp ground cardamom (optional)
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 2 cups powdered sugar
- Whole almonds
- Preheat your oven to 177C, and line a baking tray with parchment paper.
- Sift the flour, almond meal and cardamom (if using) into a medium bowl.
- In a separate bowl, beat the egg whites using an electric mixer until foamy.
- Add the cream of tartar, then continue beating until soft peaks form.
- Sift in the powdered sugar, and beat until stiff peaks form.
- At this point, gently fold in flour mixture, in 2-3 installments, taking care not to overmix.
- Drop the batter using a tablespoon (for smaller cookies), or an ice cream scoop (for larger cookies) on your lined baking tray.
- Place an almond on each cookie.
- Bake for 12 minutes (if making small cookies), or 15-17 minutes (if making larger cookies).
- Remove from the oven, and let it cool before devouring.