| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookies &, Bars | 1 | Servings | |
INGREDIENTS
| 8 | c | Finely chopped blanched almonds |
| 3 | c | Sugar |
| 6 | Egg whites | |
| 4 | tb | Almond extract |
INSTRUCTIONS
(*) To blanch almonds, dip almonds into boiling water for 1 minute. Remove the brown skin covering. Dry in a 200°F oven for 30-45 minutes, stirring occasionally. Use a food processor to chop them to the finest size possible. (A 2-pound bag of almonds is what you'll need for this recipe). Preheat oven to 300°F. Combine all of the ingredients thoroughly. Form into desired shapes and sizes (we usually form them into crescents) and bake on greased and floured cookie sheets. Bake for 20-30 minutes depending on thickness of cookie. (In my oven, it takes about 24 minutes). NOTES : This recipe is a double recipe. These are one of my favorite cookies--I just LOVE almonds! Recipe by: Dad (Dean Stinson) Posted to Bakery-Shoppe Digest V1 #407 by [email protected] on Nov 21, 1997
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