I think I have never told you about my egg white dilemma. There are always egg whites in my fridge. As soon as I used up my egg whites, I don’t know how but my fridge is equipped with egg whites in no time. Shhh, I know I should not make so many pastries because pastries are the reason for it. Pastries often require only the egg yolk and then the egg whites jump into my fridge without my permission. But I have a solution for it: Mallorquine Almond Cookies. This past summer I found this delicious cookie recipe.* The cookies are very quick and easy to make and at the same time a good way to use up egg whites in case your fridge is suffering from a serious egg white coma. When I made these cookies for the first time it brought back many memories of my trip to Majorca a few years ago. I travelled there in the early spring time which is probably the most beautiful time of the year on Majorca. I spend a lot of time in the countryside, exploring beautiful little Mallorquine villages and while I was hiking I was surrounded by trees with beautiful lemon and oranges and almonds trees and of course buying almond pastries from local bakeries. Sometimes I find it difficult to get untreated oranges in my local grocery store. So when I have leftovers from untreated oranges I let the orange skins dry for a few days and then I store the orange zests in a jar.
Makes 40 cookies
- 200 g almond flour
- 180 g powdered sugar
- 1 tablespoon of an orange zest
- 2 egg whites (medium)
- 60 g flaked almonds
- Powdered sugar
- Preheat the oven to 180 °C.
- Mix the almonds with the powdered sugar and the orange zest.
- Then add the egg whites and mix it well.
- Place baking paper on two baking sheets. Drop by rounded teaspoonfuls onto the sheets.
- Sprinkle each cookie with flaked almonds.
- Bake for 10 to 12 minutes.
- Let the cookies cool for a few minutes; sprinkle with powdered sugar.
Recipe is adapted from the book "Under valnötsträdet : goda idéer från vårt kök" by Anna and Fanny Bergenström