Recipe with Three Ingredients

I had a leftover egg white and some cashew nuts… That gave me the idea to make these gluten-free cookies! 🍪

This simple recipe is quick to make. These little crispy cookies pair perfectly with a hot beverage like coffee, tea, or chicory.

 

Step 1: The Dough

1. Start by finely grinding 4 oz (120 grams) of cashew nuts. Set aside 2 oz (20 grams) of whole cashew nuts.
2. In a bowl, place the egg white and add the ground cashew nuts along with 2 tbsp (20 grams) of cane sugar. Mix with a fork.
3. Coarsely grind the remaining 2 oz (20 grams) of cashew nuts without reducing them to a fine powder.
4. Add the coarsely ground cashew nuts to the mixture and incorporate well.

Step 2: Shaping and Baking the Biscuits

1. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
2. Line a baking sheet with parchment paper.
3. Lightly oil your hands to prevent the dough from sticking too much. Take a spoonful of dough and form it into a ball, then place it on the baking sheet. Gently flatten it with your hand to give it a round cookie shape. Repeat the process until all the dough is used.
4. Bake for 12 minutes at 350 degrees Fahrenheit (180 degrees Celsius) on the convection setting, using the third rack level. When the edges have lightly browned, the cookies are done.

Allow the cookies to cool completely before eating to achieve a crunchy texture.

 

Gisou’s Tips and Tricks:

• When preparing multiple cookies, rinse your hands and apply a little oil again before shaping the next ones.
• Raw cashew nuts are whole nuts that contain no added oil, fat, salt, or sugar.
• You can store these cookies in a metal box.
• The next day, the cookies may lose some of their crunchiness, but they are so enjoyable to eat that most of them will be gone on the first day 😋 !