Coffee Almond Thins
An intense, chewy coffee cookie with a hint of sea salt
Ingredients
- 90 g almond flour
- 130 g raw or light brown sugar
- 3 egg whites, lightly beaten
- 2 tbsp instant coffee powder
- 1½ tbsp rice flour
- ½ tsp vanilla extract
- ¼ tsp sea salt flakes
- 18-20 whole almonds (skinless)
Instructions
- Preheat the oven to 176°C and line a the largest sheet pan you have with baking parchment. Oil it very very lightly.
- Stir the dry ingredients together in a bowl. Pour in the egg whites and mix to combine.
- Mix in the vanilla extract.
- Drop circles of batter with a tablespoon/teaspoon, leaving at least 2 inches between them. Top each cookie with a whole almond and bake for 15 mins till the thins have a firm, glossy surface and the edges are firm and set.
- Allow them to rest on the tray for 5 mins before transferring them on to a wire rack to cool completely. Store in an airtight container at room temperature.