Italian · Dessert
Twice-Baked Almond Protein Cookies
A protein-engineered riff on Italian cantucci: an almond-and-egg-white dough enriched with whey isolate, sliced thin and baked twice for a dry, crunchy, espresso-dunking texture with a fraction of the usual butter and yolk.
$1
12 minsPrep
33 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
205Calories
15.8gProtein
11.4gFat
11.7gCarbs
7.3gSugar
2.5gFiber
371mgSodium
2mgChol
0.9gSat Fat
215mgPotassium
111mgCalcium
0.8mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Amaretto
local
Espresso
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 160°C (320°F) and line a baking sheet.
2
Whisk the egg whites and sugar together in a bowl until frothy and the sugar has mostly dissolved.
3
Fold in the almond flour, whey protein isolate, baking powder and salt until a stiff, slightly sticky dough forms.
4
Stir in the chopped almonds and vanilla extract, mixing just until evenly distributed.
5
Shape the dough into a single low log about 3cm wide directly on the lined baking sheet.
6
Bake the log for 18 minutes until firm and lightly golden, then remove and let cool for 10 minutes.
7
Using a serrated knife, slice the log on a slight diagonal into 2 even pieces about 1.5cm thick.
8
Lay the slices cut-side down on the baking sheet and return to the oven for 7-8 minutes per side until dry and golden at the edges.
9
Transfer to a wire rack and cool completely before serving; the cookies crisp further as they cool.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.1 oz30g blanched, fine ground almond flour
- 0.7 oz20g vanilla or unflavoured whey protein isolate
- 1 1/41 1/4 egg whites, lightly whisked (40g)
- 0.4 oz12g sugar white
- 0.5 oz15g roughly chopped almond
- 0.1 oz2g baking powder
- 0.1 oz3g vanilla extract
- 0 oz1g salt
