ALMOND PUFFS
Steps:
- Pre-heat oven to 350 degrees. Line 3 cookie sheets with parchment paper. Bring a quart of water to a boil, add almonds, boil one minute, drain, slip off skins, allow to dry, lightly toast in oven. Reduce oven heat to 325 degrees. Process almonds until finely chopped. Beat egg whites until stiff. Slowly add nuts, sugar, vanilla. Drop by scant tablespoons onto parchment, leaving plenty of space between cookies. Bake 25 to 30 minutes, until pale golden. Cool 5 minutes, turn parchment upside-down, and carefully peel off. Cool cookies will keep several weeks in an airtight tin.
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