| 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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