| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Spanish | 1 | Servings | |
INGREDIENTS
| 8 | oz | Sweet almonds; plus more chopped almonds for sprinkling |
| 8 | oz | Pulverized; (confectioner's) sugar |
| 3 | oz | Rice flour |
| 3 | Eggs; separated | |
| Almond extract | ||
| Coarse sugar for sprinkling |
INSTRUCTIONS
Nina Chapman Lesher The rice flour, available at health food stores, and the pulverized sugargive these cookies a every fine texture. Those used to French- or Italian-style macaroons will find these a bit more substantial, owing to the inclusion of egg yolks. Pulverize the almonds with an electric blender or food processor, or grind them in a mortar until quite fine. Combine them with the sugar and rice flour, and mix well. Beat the egg whites in a small bowl until they are quite stiff. Add the yolks to the rice flour mixture; beat and mix well. Add the whites, and fold together gently; flavor with almond extract. Drop on a non-stick cookie sheet. Sprinkle with chopped almonds and coarse sugar. Bake at once in a slow (300°) oven. Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 09, 1998
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