Toasted-Almond Cookies
Serves: 4
Keyon Hand
1 January 1970
Based on User reviews:
53
Spice
53
Sweetness
40
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Preheat oven to 350°F with rack in middle
2
Blend together egg whites, butter, sugar, flour, vanilla, and salt in a food processor just until smooth
3
Put liner on a baking sheet
4
Using 2 teaspoons batter per cookie, make 6 mounds, spacing them 3 inches apart, then spread into 4 1/2- to 5-inch rounds with back of a spoon (they will be very thin but try to spread batter as evenly as possible)
5
Sprinkle each round with about 1/2 tablespoon almonds
6
Bake cookies until golden-brown, 7 to 9 minutes
7
Let stand on baking sheet 1 minute, then, working quickly, remove each cookie with a metal spatula and drape over a rolling pin or a wine bottle (you will need 2 pins or bottles) to form a curved shape
8
Let stand until crisp, about 20 minutes, then transfer to a rack to cool completely
9
Cool liner and baking sheet before making more cookies
10
Preheat oven to 350°F with rack in middle
11
Blend together egg whites, butter, sugar, flour, vanilla, and salt in a food processor just until smooth
12
Put liner on a baking sheet
13
Using 2 teaspoons batter per cookie, make 6 mounds, spacing them 3 inches apart, then spread into 4 1/2- to 5-inch rounds with back of a spoon (they will be very thin but try to spread batter as evenly as possible)
14
Sprinkle each round with about 1/2 tablespoon almonds
15
Bake cookies until golden-brown, 7 to 9 minutes
16
Let stand on baking sheet 1 minute, then, working quickly, remove each cookie with a metal spatula and drape over a rolling pin or a wine bottle (you will need 2 pins or bottles) to form a curved shape
17
Let stand until crisp, about 20 minutes, then transfer to a rack to cool completely
18
Cool liner and baking sheet before making more cookies