When I was little, my grandmother used to spend the weeks leading up to Christmas baking pies, cookies, brownies, and various Italian confections. These Black and White Almond Cookies remind me of a cross between the almond crescent cookies she used to make and biscotti. I think they taste the best after taking a dunk in some hot coffee!
Do you know what today is? Today is the day that the internet gets flooded with delicious cookie recipes from all of your favorite food bloggers, myself included. If you’ve been following me in Instagram, you’ve probably seen me posting various cookie pictures over the last few weeks and today you can get all the recipes because today is the Great Food Blogger Cookie Swap recipe reveal day!
What’s the Great Food Blogger Cookie Swap you ask? It’s a food blogger swap organized by Love & Olive Oil and The Little Kitchen benefiting Cookies for Kids’ Cancer, a national non-profit organization that funds research to find new and improved treatments for pediatric cancer. I am so honored to be chosen among all of the bloggers that joined this year to benefit such a great cause.
Before I get to my recipe, I want to share the recipes from the ladies I sent cookies to. I sent a batch of my Black and White Almond cookies to Sarah from Snixy Kitchen, Allison from Food by Mars, and Brianna from Flippin Delicious. Sarah sent her matches Flourless Peanut Butter Chocolate Chip Cookies, Allison sent her matches Flourless Chocolate-Hazelnut Cookies, and Brianna sent her matches Gingerbread Chocolate Chip Cookies.
This year, I received:
- Chocolate Almond Oat Cookies from Kettler Cuisine
- Peppermint Chocolate Chunk Marshmallow Creme Cookies from Kumquat Blog
- Pignoli Cookies from Bklyn Locavore
Did I mention that all of these recipes are gluten-free? Because they are All. Gluten. Free. Yay!
I almost sent Pignoli cookies to all of my matches so I was super pumped to receive those cookies from Melissa. In fact, the cookies that I made were inspired by pignoli cookies so if you like those, you’ll probably like these.
Dunk them in a cup of coffee and enjoy them for breakfast because one of the best parts of being an adult is being able to eat cookies for breakfast and ice cream for dinner. Not that I’ve ever done that. I lie. I’ve totally done that.
- Stand mixer
- Silpat or parchment paper
- 2 8-ounce packages almond paste
- 1 cup powdered sugar
- 2 tablespoon grade B maple syrup
- 2 large egg whites
- 1/2 teaspoon vanilla extract
- pinch sea salt
- 1 1/2 cups almond flour
- 2 cups dairy-free chocolate (I used Enjoy Life Semi-Sweet Chocolate Chips)
- Preheat your oven to 350˚.
- In a stand mixer, beat the almond paste for about 1 minute to break it up a bit. Add powdered sugar slowly and beat on the first speed. You do not want to add the sugar all at once or you will get showered in sugar as soon as you turn on your mixer. Beat for about 1 minute until your mixture is crumbly.
- Add maple syrup, egg whites, vanilla extract, and salt and beat until well-combined.
- Add almond flour by the 1/4 cup making sure it is well-incorporated before adding the next serving. Beat until well-combined. At this point your mixture will be very sticky!
- Wet your hands and form 1-inch balls. Place balls on a Silpat or parchment paper and flatten with your fingertips.
- Bake at 350˚ for 15 minutes. Remove from the oven and let sit on the hot cookie tray for 2-3 minutes before cooling on a wire rack.
- When cookies have cooled, heat 2 cups of dairy-free chocolate in a double boiler. When chocolate has melted completely, dip cookies into the chocolate and let cool on parchment paper.