Ingredients

• 2 egg whites
• 1-1/4 cup all-purpose white flour
• 1-1/4 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup almonds, ground
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon cinnamon
• 1 tablespoon water
• 1/2 cup powdered sugar

Preparation

1. Beat egg whites to a stiff peak.
2. In a large bowl, mix flour, white and brown sugar, almonds, lemon juice lemon zest and cinnamon; fold in the egg whites and mix until crumbly. Add water and mix.
3. Form dough into a ball, cover, wrap in plastic wrap and chill for 20 minutes.
4. Preheat oven to 350° F. Grease a baking sheet.
5. Divide chilled dough into 4 pieces. Dust hands with flour and roll out each piece into a 1″ thick rope (about 12″ long). Cut each rope into 2″ sections and roll until 1/2″ thick and about the size of a finger.
6. Place on baking sheet and bake for 15 to 18 minutes.
7. Let cool then roll in powdered sugar to coat.

Helpful hints

• Cookies will be hard and crunchy when cooled
• Recommended portion for a diabetes diet is one cookie (16 g carbohydrate).