Ingredients
- 2 egg whites
- 1 persimmon pulp
- 150 gr sugar
- 130 gr flour
- 130 gr wheat flour (whole)
- 120 ml applesauce
- 110 gr currants
- 32 gr almonds
- 5 gr baking soda
- 1 gr salt
- 1 gr cinnamon
- 1 gr nutmeg
Combine dry ingredients except baking soda. Add baking soda to persimmon pulp and beat in egg whites. Add dry ingredients to persimmon pulp, stir in applesauce currants, and almonds. Make drop cookies. Place on a cookie sheet sprayed with a nonstick product.
Bake at 190ºC or 15 to 20 minutes.
