Almendrados (almond cookies)

Yield: 36 Servings

Measure Ingredient
2 cups Blanched Almonds; Finely Chopped
2 Egg Whites; At Room Temperature
1 cup ConfectionersÂ’ Sugar; Sifted
1 teaspoon Vanilla Extract

Christmas in Spain is a vast festival that combines the religious spirit of the Nativity with the delights of the table. In village markets and urban areas throughout Spain, each holiday specialty recipe is carefully prepared for holiday feasting and gift-giving.

Extraordinary dulces (sweets) including sugared-fruits, cream-filled cakes and pastries oozing with jam, fill shops and tearooms everywhere. Just in case you aren't making a trip to Spain for the holidays, try preparing this almond-puff cookie tonight and you'll get a taste of Spanish holiday baking courtesy of The Cook & Kitchen Staff at

Pre-heat over to 325-F degrees. Lightly toast the almonds and set aside to cool when complete. Beat egg whites until stiff, but not dry. Gradually add sugar, beating constantly. After the confectioners’ sugar has been added, beat 5 to 8-minutes longer. Fold in almonds and vanilla. Place by spoonfuls or shape into rings on a greased cookie sheet. Bake for 17 to 20-minutes or until cookies just begin to color. Removed from cookie sheet to cool. Serve or store in an airtight container.

Happy Cooking from The Cook & Kitchen Staff at Posted to dailyrecipe@... by The Cook <owner-dailyrecipe@...> on Dec 22, 1997

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