Crispy, golden buttery cookies made from all natural ingredients; without the butter, sugar or flour.

 

I’ve been playing around with a few little ideas for Christmas and asked what everyone was after over on my Facebook page. Shortbread was one suggestion. These aren’t quite shortbread but they fill the house with the sweet smell of baking, all the same. Even better, because they don’t contain any butter, they’ll keep for much longer, making them the perfect sugar-free gift to tuck inside a Christmas card or a sweet snack any time of the year.

Serves:
12
Serving size:
1 cookie
Cooking Time:
Prep Time:

Ingredients

  • 90g (3/4 cups) cashews
  • 60g egg whites, from fresh eggs at room temperature
  • 1/4 tsp cream of tartare
  • 1/2 cup Natvia or other sweetener

Instructions

  1.  Preheat an oven to 120ºC/250ºF. Line a large, flat baking tray with baking paper.
  2.  Place the cashews in a food processor or blender and grind to a powder. Set aside.
  3. Place the egg whites and cream of tartare in a clean dry bowl. Whisk to form stiff peaks. Fold in the sweetener and the ground cashews.
  4. Fit a 5mm nozzle to a piping bag. Fill with mixture. Pipe the mixture in 4cm/1.5in lengths onto the baking tray. Bake in the oven for 40 minutes. Remove once golden.
  5.  When you remove the the cookies from the oven, they will still be soft. Don't fret! Let them sit for about 20 minutes and they'll be beautifully crispy.

Nutrition

Cashew Finger Cookies

Serving size:
1 cookie
Serving per recipe:
12
Average Quantity Per Serving
kCalories:
43
kJoules:
180
Protein:
1.9g
Total Carbohydrates:
2.3g
Net Carbs:
2.1g
    Fibre:
.2g
    Sugar:
.4g
Fat:
3.3g

Tips and Techniques

For the sweetener I used Natvia, you could use raw castor sugar, Splenda. Xylitol doesn't work in my experience.