2 cups blanched almonds, finely chopped 2 egg whites, room temperature 1 cup sifted powdered sugar 1 tsp. vanilla
Preheat oven to 325 degrees F.
Lightly toast almonds;
set aside.
Beat egg whites until stiff but not dry.
Gradually add sugar,
beating constantly.
After sugar is added, beat 5-8 minutes.
Fold
almonds and vanilla.
Place by spoonfuls or shape
into rings on
greased cookie sheet.
Bake 17-20 minutes
or until cookies just begin to color.
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