Macadamia and Ginger Cookies

Karry Hosford

This recipe is an adaptation of Italian amaretti. It calls for macadamias, but hazelnuts, walnuts, almonds, pistachios, or pine nuts would also be good. Using nuts in baking allows you to incorporate their heart-healthy fats--and satisfying texture. If you are sensitive to ginger, use the lower end of the called-for range.

Yield: 30 cookies (serving size: 1 cookie)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 51
  • Calories from fat: 30%
  • Fat: 1.7g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.6g
  • Carbohydrate: 8.7g
  • Fiber: 0.2g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 37mg
  • Calcium: 11mg

Ingredients

  • 1/2 cup self-rising flour
  • 1/2 cup macadamia nuts
  • 1/4 to 1/2 cup crystallized ginger
  • 2 large egg whites
  • 3/4 cup sugar
  • 1 teaspoon honey
  • 1 teaspoon grated orange rind

Preparation

  1. Preheat oven to 300°.
  2. Line 2 baking sheets with parchment paper; secure with masking tape.
  3. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour and nuts in a food processor; pulse 10 times or until mixture resembles coarse meal. Reserve 1 tablespoon flour mixture in food processor; set remaining flour mixture aside. Add ginger to food processor; pulse 8 times or until finely minced. Stir into remaining flour mixture; set aside.
  4. Place egg whites in a large bowl, and beat with a mixer at high speed 1 minute or until soft peaks form. Beating at high speed, gradually add the sugar and honey; beat 4 minutes or until thick and glossy. Gently fold in flour mixture and rind. Drop dough by level tablespoons 2 inches apart onto prepared baking sheets. Bake at 300° for 18 minutes or until set. Remove from baking sheets, and cool on a wire rack.
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