Yield: 1 Servings
|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