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Little Almond Cookies recipe

These light and crispy almond-flavoredmeringue cookies are great for snacking or use as garnish ona tart or cake.

Recipe: Little Almond Cookies

2 cups almonds
2/3 cup firmly packed dark brown sugar – divided use
6 large egg whites
1/4 teaspoon almond extract

  • Preheat oven to 350°F (175°C).
  • Toast the almonds on a baking sheet for10 to 15 minutes, just until they begin to brown and smell fragrant.Remove from oven and allow to cool (oven can be turned off atthis point).
  • Put almonds along with 2 tablespoons ofsugar in a food processor. Pulse until finely ground. Add remainingsugar and process until the mixture is uniform. Add egg whitesand almond extract and pulse until evenly combined. Scrape mixtureinto a bowl, cover, and refrigerate overnight or for severalhours to stiffen up batter.
  • Preheat oven to 350°F (175°C).Butter 2 nonstick baking sheets or cover baking sheets with butteredparchment.
  • Transfer batter to a pastry bag fittedwith a star-shaped nozzle and pipe batter into 1-inch stars ontoyour baking sheets.
  • Bake cookies for 12 to 15 minutes or untillightly browned around the bottom edge and top ridges. Cool onwire racks.

    Makes 48 cookies.

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