Step 1

Beat egg whites until foamy, then add white sugar and beat until stiff peaks form.

Step 2

Sift almond flour and powdered sugar in large bowl.

Step 3

Fold flour/sugar mixture into the egg white mixture. (about 50 folds! Your batter should be marshmallowy and flow slowly. You're trying to crush the air bubbles in so your cookies aren't holly when baked)

Step 4

Transfer batter to a pastry bag.

Step 5

Pipe out one inch rounds on a baking sheet lined with silpat or parchment paper. Lift the baking sheet about six inches off the counter, drop it, then repeat. This is done to remove unwanted air bubbles.

Step 6

Allow to rest uncovered for about 40 minutes.

Step 7

Bake at 300F for 20 minutes.

Step 8

Cream the butter and pumpkin puree.

Step 9

Add in the sugar and spices.

Step 10

Mix well and scrape down side of bowl.

Step 11

Add vanilla and mix well.

Step 12

Pipe a dollop on the back of a cookie and sandwich together.