| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
April 1995 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Plus 1 tablespoon raw sesame seeds; (about 3 ounces) |
| 1 |
pk |
Almond paste; broken into small |
|
|
; pieces (7-ounce) |
| 1/2 |
c |
Sugar |
| 2 |
lg |
Egg whites |
INSTRUCTIONS
Preheat oven to 325F. Sprinkle sesame seeds on large baking sheet. Place in
oven; toast until light golden, stirring occasionally, about 20 minutes.
Cool.
Line 2 heavy large baking sheets with foil. Butter and flour foil. Using
electric mixer, beat almond paste and sugar until only very small pieces of
almond paste remain. Add egg whites and mix on high speed until mixture is
smooth, about 5 minutes. Mix in sesame seeds. Drop by rounded teaspoonfuls
onto prepared baking sheets, spacing 2 inches apart.
Bake cookies until puffed, pale golden and edges begin to brown, about 14
minutes. Transfer foil with cookies to rack and cool completely. Carefully
peel cookies from foil. (Can be made 2 days ahead. Store in airtight
containers.)
Makes about 36.
Bon Appetit April 1995
Converted by MC_Buster.
Per serving: 1460 Calories (kcal); 63g Total Fat; (37% calories from fat);
27g Protein; 209g Carbohydrate; 0mg Cholesterol; 131mg Sodium Food
Exchanges: 7 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 12 1/2 Fat;
6 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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