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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 1 |
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From Easy Italian: Simple Recipes for Every Occasion by Maxine Clark. Ingredients:
2 cups whole blanched almonds |
1/2 cup sugar |
3 large egg whites |
1 tsp. almond extract |
1 tsp. orange extract (optional) |
a handful of pine nuts (for sprinkling) |
icing sugar for dusting (optional) |
Directions:
1. Line two baking sheets with parchment paper. Preheat the oven to 300 degrees F.
2. In either a blender or food processor, grind the almonds with about a tablespoon of sugar until they are very fine.
3. In a bowl, beat the egg whites (with a mixer or by hand) until they are foamy.
4. Begin adding the remaining sugar, a little at a time, and continue beating the egg whites until they are very stiff (stiff peaks form).
5. Gently fold in the nuts and then add the almond and orange extract (be careful not to overmix so that you don’t deflate the mixture).
6. Using a tablespoon, carefully spoon rounds of dough onto the parchment-lined baking sheets. Leave a few inches between each cookie.
7. You can use a pastry bag to pipe out the cookies or you can just use a spoon and carefully spoon drops of the dough onto baking sheets
8. Sprinkle some of the pine nuts over each cookie and bake for about 30 minutes. The cookies will be firm and lightly golden when they’re done.
9. Let cool completely before dusting with icing sugar and serving.
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