expresso amorettis

This is again a recipe from 4 ingredients gluten free.

I made this the other day for afternoon tea when we had some visitors, I was a little unsure how the kids would like them as they have coffee in them, well apparently they must have liked them a lot because this recipe made heaps, there was a good half a container left and when I was going to Bible Study and thought to take some along there was only 3 left!

I think you could adapt it by using cocoa or carob powder instead of coffee and I think they would be lovely drizzled or dipped in chocolate.

Expresso Amorettis

1T instant coffee

3 egg whites

3 C almond meal (I buy this in bulk from the health food section)

1 C sugar (I used raw because I didn't have any white)

Preheat oven to 160C, dissolve coffee into 2T boiling water, allow to cool.

Beat egg whites until stiff peaks form. 

Add egg whites, sugar and almond meal to coffee mix and stir until combined. 

Using a tablespoon (I use a teaspoon so I can make more biscuits) dollop balls onto a paper lined baking tray. 

Bake for 20 minutes (I baked for 15 because they were smaller) or just beginning to brown. 

I left these on the tray to cool for about 10 minutes then put them on a rack.

I am going to make these today to take to Church tomorrow and I think I will make a chocolate version.