Preheat the oven to 160°C (320°F) and line a baking sheet with parchment paper.
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Mix the nuts and sugar.
3
Add the egg whites, rose water and vanilla and mix into a soft dough.
4
Roll tablespoons of dough into balls the size of button and place on the baking sheet, spaced apart.
Baking pan
💡Roll with damp hands: the soft dough won't stick, and the balls come out smooth.
5
Press whole almond onto each cookie.
6
Bake 15–18 minutes, until the edges turn golden.
⚙ BakingOvenBaking pan
💡Cookies that look too soft coming out of the oven firm up as they cool. Take them out when just the edges are golden.
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
7
Let cool completely before serving.
241calories
7 gprotein
22 gcarbs
14 gfat
● protein 11%● carbs 36%● fat 53%
Per serving (56 g), of 8 servings
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Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
By the steps, as the recipe is built now: another version or addition can change the list.
