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🍽️ Crunchy Date-Almond Cookies

156 kcal · 30 min · 4 servings

Crunchy Date-Almond Cookies Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut the dates in half lengthwise.
  2. 2. Remove the pits from the date halves.
  3. 3. Finely chop the pitted dates using a large knife.
  4. 4. Separate the eggs so you have distinct yolks and whites.
  5. 5. Place the egg yolks and sugar into a bowl.
  6. 6. Beat the mixture until creamy using the beaters of a hand mixer.
  7. 7. Place the egg whites into a separate clean bowl.
  8. 8. Whip the egg whites until they form stiff peaks.
  9. 9. Stir the ground almonds into the egg yolk cream.
  10. 10. Fold the finely chopped dates into the mixture.
  11. 11. Add the cocoa powder to the mixture.
  12. 12. Add a pinch of cinnamon.
  13. 13. Mix the amaranth pops into the dough.
  14. 14. Gently fold the egg white foam into the remaining mixture.
  15. 15. Line a baking tray with baking paper.
  16. 16. Take a tablespoon of dough.
  17. 17. Place small portions of the dough onto the tray.
  18. 18. Repeat this until you have formed 24 small cookies.
  19. 19. Preheat the oven.
  20. 20. Set the temperature to 150 degrees Celsius.
  21. 21. If using fan-assisted heat, set 130 degrees Celsius.
  22. 22. If using gas, set level 1 to 2.
  23. 23. Place the tray into the preheated oven.
  24. 24. Let the macaroons dry for 25 to 30 minutes.
  25. 25. Remove the tray from the oven.
  26. 26. Place the macaroons onto a cake rack.
  27. 27. Let the cookies cool down completely.
  28. 28. Serve three macaroons as one meal.
  29. 29. Store the remaining macaroons in a cookie tin.
  30. 30. Consume the cookies within 10 days.

Nutrition per serving