Yield: 24 Cookies
|3 \N||Egg whites|
|8 ounces||Confectioner's sugar|
|1 teaspoon||Almond extract|
|1 teaspoon||Ground cinnamon|
|12 ounces||Almonds; raw unblanched, ground|
Whip egg whites until stiff and add sugar and continue whipping. Keep some of this mixture for icing the cookies. Add vanilla, almond extract, and cinnamon, and then add ground nuts slowly untill it can be rolled together.
Roll out on ground nuts or sugar, about ¼ to ½ inch thick. If possible use a star-shaped cookie cutter and put on a greased cookie sheet. Brush on icing quite thickly. Bake at 275-300 degrees F for about 20-30 minutes.
Should be firm when cooled but may be slightly soft inside.
from the Monthly Recipe Swap, converted by MM_Buster v2.0n.
Posted to MM-Recipes Digest by Petra Hildebrandt <phildeb@...> on Dec 06, 1999