INGREDIENTS adapted from Patricia Well's Tratoria
  • 3/4 cups finely ground blanched almonds 
  • 3/4 cup sugar
  • 1/3 cup egg whites (whites from 2-3 eggs) - warmed to room temperature
  • 1/2 teaspoon almond extract
Preheat oven to 350.

If you are pulling your eggs from the fridge, you can quickly bring them to room temperature by submerging them in a bowl of warm water.

In a medium bowl, mix ground almonds and sugar.

In another bowl, whisk egg whites and almond extract. Doesn't that smell good! 

Pour whisked egg into the bowl with the almonds and sugar, stir, and you'll have a sticky batter that's ready to bake.

Line baking sheet with parchment paper. Scoop 1/2 teaspoon dollops of batter on to the parchment paper. Leave plenty of room around each cookie so they can spread.  Wells suggests baking only 12 cookies on a sheet, and that worked well for me.

Bake for 11-15 minutes. The cookies are done when the outsides are golden brown and the middle is a little firm. Remove from the oven and place cookies (while still on the parchment) onto a cooling rack. The cookies will crisp up quickly and be ready to eat.

Boy, were those easy!

Makes 3 dozen cookies. These should keep up to 10 days in an airtight container.

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