These gluten-free Double Chocolate Almond Chewy Cookie Sandwiches have pretty crackled tops, chewy texture, deep chocolate flavor, and are a great way to help use up extra egg whites.
I won’t bore you with the details of why, but not long ago, I found myself with copious amounts of egg whites in my fridge. As in, a 1 1/2 quart-sized bowl of whites. (You’ve probably figured it out by now, but we food bloggers are a bit strange.)
I made fluff (omg, yum), nougat, and then after one too many sugar crashes, decided it was time for something savory. I’ve never been one for egg white-only omelets, but the fact that whites outnumber yolks in quiche is hard to discern (in a good way!), and I’ve also taken to using the whites as binder for things like meatloaf and meatballs.…
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 