| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
La times, Latimes1 |
60 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Blanched almonds |
| 2 1/2 |
c |
Sugar |
| 1 1/2 |
ts |
Vanilla extract |
| 5 |
|
Egg whites; lightly beaten |
INSTRUCTIONS
Grind almonds in food processor fitted with metal blade just until
finely ground. Add sugar and vanilla extract and grind to powder.
With motor running, add egg whites and process until mixture forms
single mass. Dough will be very sticky. Moisten your hands with water
to keep dough from sticking. Break off piece of dough about size of
small walnut and roll into ball. Place at least 1 inch apart on
baking sheet lined with parchment or wax paper. Bake at 350 degrees
until lightly browned on top, about 15 minutes. Very carefully,
remove from paper immediately to cooling rack. Yields 5 dozen cookies.
Each cookie: 100 calories; 5 mg sodium; 0cholesterol; 6 grams fat; 10
grams carbohydrates; 3 grams protein; 0.26 gram fiber
Recipe Source: Los Angeles Times - 12-20-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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“We simply prepare ourselves. God fills us.”