Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Sweet almonds; plus more chopped almonds for sprinkling |
| 8 ounces | Pulverized; (confectioner's) sugar |
| 3 ounces | Rice flour |
| 3 \N | Eggs; separated |
| \N \N | Almond extract |
| \N \N | Coarse sugar for sprinkling |
Nina Chapman Lesher
The rice flour, available at health food stores, and the pulverized sugargive these cookies a every fine texture.
Those used to French- or Italian-style macaroons will find these a bit more substantial, owing to the inclusion of egg yolks.
Pulverize the almonds with an electric blender or food processor, or grind them in a mortar until quite fine.
Combine them with the sugar and rice flour, and mix well. Beat the egg whites in a small bowl until they are quite stiff. Add the yolks to the rice flour mixture; beat and mix well.
Add the whites, and fold together gently; flavor with almond extract. Drop on a non-stick cookie sheet. Sprinkle with chopped almonds and coarse sugar.
Bake at once in a slow (300ø) oven.
Posted to recipelu-digest by LSHW <shusky@...> on Feb 09, 1998