(Adapted from the recipe for Hazelnut Espresso Cookies in the Jan/Feb 2010 issue of Clean Eating magazine)
*2 cups almonds or almond flour
*1 Tb. freeze-dried regular or decaf organic coffee
*3/4 cup Erythritol
*1/2 tsp. Himalayan or sea salt
*4 large egg whites
*1 1/2 tsp. vanilla extract
*1/2 tsp. ground cinnamon
Preheat oven to 325°F. Line two baking sheets with parchment paper or a silpat. Process almonds, coffee, sugar, and salt in a high speed blender or food processor until fine. Transfer to a mixing bowl. If using almond flour, you can skip the blender/food processor and mix the ingredients right in your bowl.
Using an electric mixer, beat egg whites until stiff.
Fold nut mixture into the egg whites. Add the vanilla and cinnamon and mix just until blended.
Spoon the batter onto your cookie sheets. Bake for 20-25 minutes until golden brown.