Persian Almond Cookies - Ghorabieh
This lovely chewy cookies is also gluten free.
Servings: 36 cookies
- 2 each egg whites
- 1.5 cups icing sugar
- .25 tsp salt
- 2 tlbs rose water
- 4 cups almond meal
- 1 tsp cardamon seeds
- Preheat oven to 160° C
- Beat the egg whites, salt, sugar and rosewater untill the egg whotes form stiff peaks
- Add the cardom to the almond meal, and then gently fold into the egg whites untill just combined
- Drop tablespoons of to lined oven trays
- Bake cookies for around 20 minutes untill firm, and just changing colour.