Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 1 1/4 lb Blanched almonds lightly toasted
- 1/2 lb Granulated sugar
- 6 lrg Egg whites - (extra large)
- 1/4 tsp Grnd cinnamon
- 1/2 tsp Vanilla extract
- 1 Tbsp. Unsalted butter softened
- 1 Tbsp. All-purpose flour
Direcciones
- Finely chop 3/4 lb. of the nuts with 4 Tbsp. of sugar. Roughly chop 1/4 lb. of nuts, and chop the remaining 1/4 lb. of nuts coarsely. Mix all the nuts together.
- Preheat the oven to 250 degrees.
- In a bowl place the egg whites and using a clean wire whisk whip the egg whites till they form soft peaks. Continue to beat and add in the remaining sugar a little at a time. Then start adding the nuts a little at a time. Add in the cinnamon and vanilla. Continue to mix, placing the bowl over medium heat for about 1 minute to dry out the mix.
- Lightly butter and dust flour on a baking sheet, spoon 2 Tbsp. of the batter to create little mounds on the sheet. Continue till you finish the batter, bake in the oven for 45 min. Raise the temperature to 300 degrees and bake for another 40 min. Remove the cookies from the sheet and allow to cold before serving. Store cookies in an airtight container for up to 2 weeks.
- This recipe yields 26 cookies.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 84g | |
| Recipe makes 12 servings | |
| Calories 367 | |
| Calories from Fat 209 | 57% |
| Total Fat 24.91g | 31% |
| Saturated Fat 2.45g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 41mg | 2% |
| Potassium 353mg | 10% |
| Total Carbs 29.0g | 8% |
| Dietary Fiber 5.0g | 17% |
| Sugars 21.37g | 14% |
| Protein 12.24g | 20% |
