CRISP ALMOND COOKIES
Steps:
- 1. Combine 1 1/2 C of the almonds and 1/4 C of the sugar in the bowl of a food processor and process until the mixture is finely ground. 2. Place the egg whites in a L glass bowl and add the salt. Beat w/ an electric mixer until soft peaks form when the beaters are raised. Still beating, slowly add the remaining 1/2 C of sugar (T at a time). Continue beating until all the sugar is mixed up and the mixture is thick and glossy. Beat in the vanilla extract. 3. Gently fold half of the ground almond mixture into the beaten egg whites, then fold in the remaining ground almond mixture. 4. Line 2 L cookie sheets w/ aluminum foil (do not use cooking spray). Drop rounded teaspoons of the egg white mixture onto the sheets, spacing them 1 1/2' apart. Sprinkle about 1/2 t of the almond slices over ea/ cookie, pressing them slightly onto the cookie to make them stick. 5. Bake at 350 switching the sheets after 10 minutes, for 16 - 18 minutes or until the cookies are light golden brown. Turn the oven off and let the cookies sit in the oven w/ the door slightly ajar for 30 minutes. Then remove the sheets from the oven and allow to cool on the pan to room temperature. Peel the cookies from the foil and serve immediately or stor in an airtight container.
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