Thin, light and crunchy with a bright coffee aroma. Good anytime you need a mood enhancing sweet fix.
2 egg whites
1/3 cup plus 1 tablespoon turbinado sugar
1/2 tablespoon instant coffee
1 cup ground walnuts
1 tablespoon flour (AP, whole grain or GF)
Preheat the oven to 300 degrees Fahrenheit. Line a large cookie sheet with parchment paper.
Using an electric mixer with a whisk attachment beat the egg whites until stiff. Gradually add the sugar, salt, and coffee while continuing to beat until combined. Fold in the walnuts and flour.
Spoon small amounts of cookie mixture (1.5 to 2 tablespoons) onto the prepared baking sheet, about two inches apart. Bake them until firm and crunchy, about 25 to 30 minutes. Cool the cookies completely and gently peel them off the parchment using a spatula.
Makes 12 cookies