Yum Yum Nut Sweets
The Intolerant Gourmet: Glorious Food Without Gluten and Lactose
Published by Artisan
I’m surprised and delighted by the number of sweets and desserts that I have been able to come up with sans flour and dairy. With this one I had help. Our good friend Dr. Nersessian—a very good cook—came up with the first version of this to give me a dessert without the bad things. I have fiddled with it a bit. It has been a great success with all who have tasted it. A chocolate version follows.
OccasionCasual Dinner Party
Dietary ConsiderationGluten-free, Halal, Kosher, Lactose-free, Peanut Free, Soy Free, Vegetarian
Taste and TextureChewy, Chocolatey, Nutty, Sweet
Type of DishChocolate Dessert, Cookie, Dessert
- ½ teaspoon safflower oil
- 1 cup whole roasted unsalted almonds
- 1 cup whole walnuts
- 1/3 cup sugar
- 2 egg whites
Preheat the oven to 300°F. Grease a 7- or 8-inch square baking pan with the oil. Set aside. Place the nuts in a food processor and chop until the mixture resembles coarse sand. Put the contents into a small mixing bowl. Stir in the sugar and egg whites. With a spatula, scrape the contents of the bowl into the oiled pan and press into an even layer. Bake for 1 hour for soft cookies or 1½ hours for crisp cookies. Remove from the oven. Allow to cool. Cut into 1¾-or 2-inch squares.
Chocolate Yum Yums:
Even though these are a simply chocolate version of the Yum Yums, everyone seems to think that they are brownies. Yum.
Melt 2½ ounces of 70% dark-not milk-chocolate in a double boiler. Add to the mixing bowl after the sugar and egg whites.
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2011 Barbara Kafka