Toasted-Almond Cookies – a delicious recipe with egg whites, unsalted butter, sugar, all-purpose, vanilla, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F with rack in middle.
2
Blend together egg whites, butter, sugar, flour, vanilla, and salt in a food processor just until smooth.
3
Put liner on a baking sheet. Using 2 teaspoons batter per cookie, make 6 mounds, spacing them 3 inches apart, then spread into 4 1/2- to 5-inch rounds with back of a spoon (they will be very thin but try to spread batter as evenly as possible). Sprinkle each round with about 1/2 tablespoon almonds.
4
Bake cookies until golden-brown, 7 to 9 minutes. Let stand on baking sheet 1 minute, then, working quickly, remove each cookie with a metal spatula and drape over a rolling pin or a wine bottle (you will need 2 pins or bottles) to form a curved shape. Let stand until crisp, about 20 minutes, then transfer to a rack to cool completely.
5
Cool liner and baking sheet before making more cookies.
475
kcal
Calories
27
g
Fat
47
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 large egg whites, at room temperature 30 minutes, 1/2 stick unsalted butter, softened, 1/2 cup sugar, 6 tablespoons all-purpose flour, and more.
Yes, Toasted-Almond Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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