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Ossa da Mordere Cookies

YIELDS: 12 large cookies

TIME: 1 hour

TAGS:

  • Dairy Free

by: Jules Shepard

Ingredients

  • 3 large egg whites, room temperature
  • 1 1/2 cups granulated cane sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon grated lemon zest or dried lemon peel
  • 1/2 teaspoon GF baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 3/4 cup gfJules Gluten Free Flour
  • 1 1/2 cups chopped almonds, sliced and coarsely chopped
  • Confectioner’s sugar
3 large egg whites, room temperature 1 1/2 cups granulated cane sugar 1 tsp. ground cinnamon 1 tsp. grated lemon zest or dried lemon peel 1/2 tsp. baking powder, gluten-free 1/4 tsp. ground nutmeg 1/4 tsp. ground cloves 1 3/4 cup Jules Gluten Free™ All Purpose Flour 1 1/2 cups chopped almonds (sliced almonds, coarsely chopped) Confectioner’s sugar - See more at: http://blog.julesglutenfree.com/2011/10/italian-ossa-da-mordere-bones-to-bite-sweet-biscotti-cookies/#sthash.OyBplOHb.dpuf
3 large egg whites, room temperature 1 1/2 cups granulated cane sugar 1 tsp. ground cinnamon 1 tsp. grated lemon zest or dried lemon peel 1/2 tsp. baking powder, gluten-free 1/4 tsp. ground nutmeg 1/4 tsp. ground cloves 1 3/4 cup Jules Gluten Free™ All Purpose Flour 1 1/2 cups chopped almonds (sliced almonds, coarsely chopped) Confectioner’s sugar - See more at: http://blog.julesglutenfree.com/2011/10/italian-ossa-da-mordere-bones-to-bite-sweet-biscotti-cookies/#sthash.OyBplOHb.dpuf

Preparation

  1. Preheat oven to 350° F (static).
  2. Prepare 2 baking sheets by lining with parchment paper.
  3. Whip the egg whites until foamy, but not stiff. Add sugar, cinnamon, lemon zest, baking powder, nutmeg and cloves. Beat until integrated. Process almonds by chopping to a coarse texture. Add gfJules Gluten Free Flour and chopped almonds and integrate into the egg mixture.
  4. Scoop 1-2 tablespoons of dough into your hands and form into small 1/2 inch wide, 3 inch long finger-shaped sticks. Roll in confectioner’s sugar and press your fingertip into the end of each, forming a “U” shape for the ends of the bones. Lay onto prepared baking sheets, 2 inches apart.
  5. Bake for 20 minutes, and then transfer to a wire rack to cool. Sprinkle confectioner’s sugar over each bone cookie when cooling to make the cookies whiter — like bones.
  6. Once cooled, serve or seal in zip-top bags or rubber-sealed containers to keep crisp and fresh. Finished cookies should be crispy on the outside and chewy with a spicy crumb on the inside … delicious on their own, or dunked in coffee, like biscotti.
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