| previous | next |
Title: Chestnut Cookies
Categories: Lowfat Cookie
Yield: 4 Servings
| 5 | Egg whites, whipped or | |
| Beaten | ||
| 1/4 | c | Lundberg brown rice syrup |
| (<1gm fat/tbs) | ||
| 1 1/3 | c | Flour (I used unbleached |
| White) | ||
| 1 1/3 | c | Roasted chestnuts, finely |
| Ground |
Whip egg whites, whip in the brown rice syrup (add more if you like very sweet, but note that most chestnuts are naturally sweet on their own). When you add the brown rice syrup to the whipped whites, they will go a bit flat. Not to worry, the recipe works anyway.
Mix the flour with the chestnuts, until well blended. Add the flour mix to the egg white mix. Drop on parchment paper-lined cookie sheet (or on a cookie sheet), which has been lightly swiped with oil. Bake 400F for about 10 minutes. Makes about 18-20 large cookies.
Comments: Cookies are chewey in texture, kind of old fashioned, and not too sweet (unless you up the brown rice syrup). These cookies kind of grow on you. Because of the variations in the chestnuts (some are very sweet, others a bit peppery in flavor), the cookies will vary from bite to bite!
Date: Tue, 16 Nov 93 14:09:44 CST From: Lu Bozinovich
Converted to MM format by Dale & Gail Shipp, Columbia Md.
previous next