This one stopped me in my tracks because in addition to being only 3 simple ingredients and easily made vegan, this was potentially a perfect Passover recipe too.
And as the recipe promised, it took longer for the oven to heat up than it did to pull these together – particularly if you use your scale to measure.
I once again took a chance on The Neat Egg to replace the regular egg in the recipe, as it seem to serve mostly as a binder to hold the almonds together. It worked perfectly, though would not make it suitable for some during Passover**. Simply swap it for a regular egg!
As I often do, I took a glance at the comments on this recipe, and it apparently lends itself to countless variations – from the type of sugar used to the substitution of other nuts, cereal or even coconut flakes for the almonds, to the addition of a little sea salt. I could see a drizzle of (dairy-free) chocolate working beautifully too.
Crispy edges with a lightly chewy center, these were extremely satisfying and I can see making these throughout the year, for a last-minute treat that takes less than 30 minutes!
lightly adapted from Food52
1 vegan egg (I use The Neat Egg; feel free to substitute with a flax egg or other vegan version, or a regular large egg)
6 tablespoons (75 grams) sugar
1 1/4 cups (125 grams) sliced almonds
Pre-heat oven to 325 degrees; line 2 baking sheets with parchment paper.
Whisk the egg and sugar in a medium bowl till thick and smooth. Fold in the almonds till well incorporated.
Use a teaspoon to portion the batter in 2-teaspoon-sized mounds, spaced 2″ apart (I placed 9 cookies on one sheet and 6 on the other sheet, in rows of 3). Use slightly damp hands to flatten the mounds into cookie-like shapes.
Bake for 20 minutes, till deep golden brown (start checking at 18 minutes). Cool in pan on wire racks for 10 minutes, then transfer to racks to cool completely. Store in an airtight container at room temperature.
This delicious recipe brought to you by Sheri Silver
**Note: Many Jews abstain from eating what is known as “kitniyot” during Passover. Kitniyot includes legumes, beans, peas, rice, millet, corn, and seeds.