These amazing little cookies require no flour, which makes them good for Passover. Or anytime.
Crispy chewy almond cookies (from KeepItSimpleFoods blog) – check out the nice instruction photos there
4 egg whites
2 cups powdered sugar
1 cup almonds (ground)
1 tablespoon almond extract
1 pinch salt
Preheat oven to 350 degrees F. Pulse almonds in a food processor until coarse.
Toast almond bits on the stove top over low heat, until fragrant. This only takes a few minutes. Set aside to cool.
In a mixing bowl, combine egg whites, powdered sugar, and almond extract. Whisk together briskly. Once cooled, add the almond bits. Combine and add a scant pinch of salt.
Line a cookie sheet with parchment and spoon the batter onto the paper. The batter will be very runny and rather unruly, so leave plenty of room between cookies and be gentle when sliding the cookie sheet into the oven.
Bake for approximately 13 minutes. The cookies turn a nice golden brown when done. They will also be fragile, and a little sticky, so be careful when removing from the parchment. Makes about a dozen cookies.