Gluten-free mandelbread thins.
Passover Mandelbread Thins
This recipe is a Passover-ized version of this recipe. It is much lighter in texture than the chometz version. Next time, I think I will up the ground nuts to a 1/2 cup to get a denser texture.
4 ounces egg whites (4 whites, 1/2 cup)
4 ounces sugar (about a full 1/2 cup; if you are using volume measurements, a level half cup is fine)
1 tsp. vanilla or 1 Tbl. vanilla sugar
1/3 cup ground almonds
1/2 cup potato starch
4 ounces whole almonds (about 1 cup)
4 ounces craisins and chopped dried apricots (optional, about 1 cup)
Whip the egg whites until frothy on medium speed, increase the speed to medium high and then gradually add the sugar, beating until the whites are stiff and glossy. Add the vanilla. Fold in the ground nuts and potato starch, and then fold in the nuts and dried fruit.
Pour the batter into a loaf pan that is lined with parchment (or a silicone loaf pan is ideal). Fill the pan about 2″ deep with batter. You might need to use more than one loaf pan. Bake at 350 degrees for 30 minutes.
Cool the loaf in the pan. Wrap and refrigerate the loaf overnight (about five to eight hours). This resting period is critical to final texture.
Using a long serrated knife, slice the loaf into 1/8″ thick slices. Try to keep the slices as evenly sized as possible. Uneven slices will brown unevenly. Place the slices in a single layer on a parchment lined sheet pan.
Toast the slices in the oven. Toasting at 200 degrees (40-60 minutes) gives the lightest color, basically drying out the cookie without browning it much. This also prevents dried fruit in the cookie from overcooking.