No, not girlfriend, gluten-free. Not my issue but for those that are sensitive, good to know.
A friend made these over the holidays (she thought the recipe came from Ottolenghi) and I could hardly leave them alone. It's essentially a dump recipe (put all the ingredients in a bowl, order doesn't matter) consisting of just four ingredients. Measure, stir, bake; and the result is off-scale for what you thought possible for such puny little effort.
2 egg whites
3/4 cup plus 1 tblsp powdered (confectioner's) sugar
2 3/4 c sliced almonds
Grated zest of one orange
Preheat oven to 300F/150C. Line a baking sheet with parchment and lightly brush with vegetable oil or spray. Next to you, have a bowl of cold water.
Put the ingredients in another bowl and gently mix. Dip your hands in the water bowl and then pick up portions of the mix to make little mounds on the pan spaced well apart. Dip a fork in the water and flatten each mound thinly. Try not to leave gaps between the almond slices. Your cookies should be about 3 inches in diameter.
Bake for 12 minutes until the edges of the cookies are golden brown. Check underneath one to make sure they're cooked through before removing to a rack for cooling.