By: Deanna Linder
A few weeks back I had quite an eye opening experience. I was at Danya’s house one afternoon when her husband was out of town. It was just about bath time and I requested to help her with the typical house chores while she bathed the boys. Let me fold laundry, do dishes, tidy up, I said. She hesitated and then finally gave me a job to do. She hands me sheets and asks me to change one of her kid’s beds. Perfect.
Just after getting the first corner tucked in, I feel a pull at the other side. There she (Danya) was, helping me, helping her. It was a weird moment; I actually saw myself in her. All of the times my family/friends have tried to help me with something, and me, being the control freak I am, didn’t let them do it all the way. How many times (not many) have I asked friends to bring something to a party I throw, and when I do, I change the serving plate or add seasoning.
Besides our names starting with D and being control-challenged, we have a whole lot in common. Many times we are sure we’ve married the same man, with only trivial variances. But there is one thing which completely sets us apart-our desired level of sweetness. She claims it’s my American-ness, I beg to differ, but either way- I like my desserts a lot sweeter than she does.
I made these cookies with white chocolate chips, but for Danya they were too sweet. If you are more like her, than swap the white chocolate chips for the same amount dark chocolate.
White Chocolate and Almond Cookies (Gluten Free)
These cookies are gluten free, making them perfect for this Passover holiday. It’s very important to let these cookies cool to room temperature completely before removing from the parchment paper after baking; otherwise they will break.
Ingredients for about 30 cookies:
3 cups (300 grams) blanched almond slices
1 cup white chocolate chips
¼ cup sugar
3 egg whites, lightly beaten
- Preheat oven to 350ºF/180ºC. Line a baking sheet with parchment paper.
- Mix all ingredients together in a large bowl. Scoop out one tablespoon onto the prepared baking sheet, spacing about 1-inch apart.
- Bake for 10-12 minutes, until golden. Allow to cool completely and then carefully peel off the parchment paper. Serve at room temperature.