This recipe is a yummy rich almond drop, I like this book because of the few ingredients and easy directions!
This is modified from:
The Gluten-Free Almond Flour Cookbook by Elana Amsterdam
Almond Macaroons–about 20 cookies
1 egg white
1/3-1/2 C liquid sweetener of choice (i found mine needed more sweetness than book says)
1 tsp lemon zest
2 TBS almond extract (i also doubled the almond extract!)
2 C blanched almond flour
1/8 tsp sea salt
(optional a few chocolate chips or nuts to stick on top)
Preheat oven to 350 degrees F. Butter baking sheet. Whisk egg white to stiff peaks with handheld mixer. Whisk in sweetener, lemon zest, almond extract. Fold almond flour and salt into wet mixture. Top with chocolate chips or nuts or your choice. Spoon dough 1 TBS at a time onto prepared baking sheet, leaving 2 inches between each macaroon.
Bake 10-12 minutes until lightly golden. Let cool 1 hour before serving.