| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cklive06 | 26 | servings | |
INGREDIENTS
| 1 1/4 | lb | Blanched almonds; lightly toasted |
| 1/2 | lb | Granulated sugar |
| 6 | lg | Egg whites -; (extra large) |
| 1/4 | ts | Ground cinnamon |
| 1/2 | ts | Vanilla extract |
| 1 | tb | Unsalted butter; softened |
| 1 | tb | All-purpose flour |
INSTRUCTIONS
Finely chop 3/4 pound of the nuts with 4 tablespoons of sugar. Roughly chop 1/4 pound of nuts, and chop the remaining 1/4 pound of nuts coarsely. Mix all the nuts together. Preheat the oven to 250 degrees. In a bowl place the egg whites and using a clean wire whisk whip the egg whites until they form soft peaks. Continue to beat and add the remaining sugar a little at a time. Then start adding the nuts a little at a time. Add the cinnamon and vanilla. Continue to mix, placing the bowl over medium heat for about 1 minute to dry out the mixture. Lightly butter and dust flour on a baking sheet, spoon 2 tablespoons of the batter to form little mounds on the sheet. Continue until you finish the batter, bake in the oven for 45 minutes. Raise the temperature to 300 degrees and bake for another 40 minutes. Remove the cookies from the sheet and allow to cool before serving. Store cookies in an airtight container for up to 2 weeks. This recipe yields 26 cookies. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of David Ruggerio, "Little Italy" From the TV FOOD NETWORK - (Show # CL-9115 broadcast 04-24-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-04-1998 Recipe by: David Ruggerio Converted by MM_Buster v2.0l.
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