1 1/4 lb Blanched almonds; lightly
-toasted
1/2 lb Granulated sugar
6 lg Egg whites -; (extra large)
1/4 ts Ground cinnamon
1/2 ts Vanilla extract
1 tb Unsalted butter; softened
1 tb All-purpose flour
Finely chop 3/4 pound of the nuts with 4 tablespoons of sugar.
Roughly chop 1/4 pound of nuts, and chop the remaining 1/4 pound of
nuts coarsely. Mix all the nuts together. Preheat the oven to 250
degrees. In a bowl place the egg whites and using a clean wire whisk
whip the egg whites until they form soft peaks. Continue to beat and
add the remaining sugar a little at a time. Then start adding the
nuts a little at a time. Add the cinnamon and vanilla. Continue to
mix, placing the bowl over medium heat for about 1 minute to dry out
the mixture. Lightly butter and dust flour on a baking sheet, spoon 2
tablespoons of the batter to form little mounds on the sheet.
Continue until you finish the batter, bake in the oven for 45
minutes. Raise the temperature to 300 degrees and bake for another 40
minutes. Remove the cookies from the sheet and allow to cool before
serving. Store cookies in an airtight container for up to 2 weeks.
This recipe yields 26 cookies.
Yields
26 servings