APRICOT & ALMOND COOKIES
COOKBOOK: The Low GI Diet
You better lock everyone out of the kitchen because these are the type of cookies that will disappear from the tray very quickly!!
I was lucky enough to get some photos of these cookies before they were all gone! I made a huge volume and they were gone on the same day. You can keep them in an airtight container for up to 4 days if you’re luckier than me :)
100g dried apricots, diced
100g almond meal
1/2 cup sugar
1/3 cup plain flour
2 egg whites, at room temperature
Preheat the oven to 170C and line two baking trays with non-stick baking paper.
Place the egg white in mixer and whisk until frothy. Set aside.
Place the apricots, almond meal, sugar and flour in bowl and mix well to combine. Add egg white, and mix well to combine.
Take 2 tablespoonfuls and shape into a ball and slightly flatten. Place on greaseproof paper.
Bake for 12-15mins, or until the cookie is set and light brown on the bottom. Leave to cool on the tray for 5 mins before transferring to a wire rack to cool completely.