5.0
(46)
Your folders
Your folders
Export 13 ingredients for grocery delivery
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.
Your folders
aclassictwist.com
4.5
(4)
20 minutes
Your folders
everythingmarina.com
5.0
(2)
Your folders
bbcgoodfood.com
14 minutes
Your folders
kingarthurbaking.com
4.2
(65)
30 minutes
Your folders
foodnetwork.com
4.0
(29)
15 minutes
Your folders
saveur.com
Your folders
cooking.nytimes.com
4.0
(395)
Your folders
onceuponachef.com
5.0
(3)
15 minutes
Your folders
livforcake.com
4.9
(41)
15 minutes
Your folders
livforcake.com
Your folders
houseofnasheats.com
4.7
(21)
16 minutes
Your folders
filcanbites.com
30 minutes
Your folders
thespicetrain.com
70 minutes
Your folders
houseofnasheats.com
4.6
(19)
15 minutes
Your folders
anasbakingchronicles.com
4.7
(101)
17 minutes
Your folders
houseofnasheats.com
4.6
(15)
16 minutes
Your folders
24kitchen.nl
2.7
(104)
Your folders
chelsweets.com
4.7
(36)
16 minutes
Your folders
chelsweets.com
4.7
(12)
12 minutes