Almond Crisp Cookies (Gluten Free)

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   1. Line two baking sheets with parchment paper and position the oven racks as close to the center as possible. Preheat the oven to 325 degrees F.

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   2. Pulse the almonds and sugar in a food processor or blender until finely ground. Scrape into a large bowl and set aside.

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   3. With an electric mixer on high speed, beat the egg whites and salt until stiff peaks form. Gently fold the egg whites into the nut mixture with a rubber spatula. Add vanilla and gently but thoroughly mix until combined.

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   4. Using a tablespoon, drop the batter 2 inches apart on the prepared baking sheets.

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   5. Bake the cookies for 20-30 minutes or until golden brown, switching the pans back to front and top to bottom halfway through. Cool them on the baking sheets for 5 minutes before gently moving them to a wire rack to cool completely.

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   6. After the baking sheets are completely cooled, repeat with the remaining batter. Makes about 2 1/2 dozen cookies.

* Per serving · 4 servings · Values may vary.

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