| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Vegetarian |
New, Vegtime5 |
30 |
servings |
INGREDIENTS
| 1 2/3 |
c |
Whole blanched almonds; (9 oz.) |
| 1 1/3 |
c |
Confectioners' sugar |
| 3 1/2 |
oz |
Almond paste |
| 1/3 |
c |
Egg whites; (2 to 3 large) |
| 1/2 |
ts |
Almond extract |
INSTRUCTIONS
MAKES 30 COOKIES OVO-LACTO
Aromatic and chewy-crisp, these classic cookies are enjoyed the world
over. Almond paste is available at most supermarkets.
Preheat oven to 325F. Line several baking sheets with foil. Spread the
almonds in a baking pan and toast in the oven, stirring occasionally,
until the nuts begin to turn brown, 7 to 8 minutes. Let cool.
Increase oven temperature to 350F.
In food processor, combine cooled almonds and sugar and process until
almonds are ground to a powder, 1 to 2 minutes. With machine running,
add almond paste through the feed tube, processing until mixture is
smooth. Add egg whites and continue processing until mixture is well
blended, about 1 minute.
Transfer the mixture to a large heavy saucepan and place over
medium-low heat. Cook, stirring constantly until mixture thickens
slightly, 4 to 5 minutes. Remove from heat and stir in almond
extract. Let mixture cool 15 minutes or until slightly stiff but not
firm.
Drop batter by level tablespoonfuls onto prepared baking sheets,
spacing about 2 inches apart. Bake until cookies are just beginning
to turn brown, 11 to 14 minutes. Remove from oven and let stand on
foil until cool. Then carefully transfer them to wire racks to cool
completely.
Store in an airtight container at room temperature up to 3 days.
PER COOKIE: 80 CAL.; 2G PROT.; 5G TOTAL FAT (0 SAT. FAT); 7G CARB.; 0
CHOL.; 5MG SOD.; 1G FIBER
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Apr 05, 1999.
Recipe by: Vegetarian Times Magazine, April 1999, page 70
Converted by MM_Buster v2.0l.
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