| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
California |
Almonds, Desserts |
48 |
Servings |
INGREDIENTS
| 4 |
|
Egg whites |
| 1 |
ts |
Cream of tartar |
| 1/4 |
ts |
Salt |
| 1 |
c |
Sugar |
| 1 |
ts |
Grated orange peel |
| 1 |
ts |
Vanilla extract |
| 1/4 |
ts |
Almond extract |
| 1 |
c |
Sliced almonds; toasted * |
INSTRUCTIONS
Preheat oven to 350 degrees. Beat egg whites with cream of tartar and salt
until frothy. On high, gradually beat in sugar until stiff peaks are
formed. Fold in orange peel, vanilla extract, almond extract and 3/4 cup
toasted almonds. Drop batter by teaspoonsful onto nonstick cookie sheet
sprayed with vegetable cooking spray. Sprinkle cookies with remaining 1/4
cup toasted almonds. Bake for 15 to 20 minutes, or until lightly browned.
Store in airtight container.
Servings: 4 dozen cookies
* To toast almonds, spread in an ungreased baking pan. Place in 350 degree
oven and bake 5 to 10 minutes or until almonds are light brown; stir once
or twice to assure even browning. Note that almonds will continue to brown
slightly after removing from oven.
(PER PORTION : 29 Calories; 1.02 g Fat; 0 mg Cholesterol; 16 mg Sodium; 4.6
g Carbohydrate; 24 g Fiber; .69 g Protein.)
See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap
Recipe by: Almond Board of California
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 08,
1998
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