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
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.
2/3 cup firmly packed dark brown sugar – divided use
6 large egg whites
1/4 teaspoon almond extract
Makes 48 cookies.
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