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Ingredientes
- 8 ounce Sweet almonds, plus more minced almonds for sprinkling
- 8 ounce Pulverized, (confectioner's) sugar
- 3 ounce Rice flour
- 3 x Large eggs, separated
- Â Â Almond extract
- Â Â Coarse sugar for sprinkling
Direcciones
- 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 possibly 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 possibly food processor, or possibly grind them in a mortar till quite fine.
- Combine them with the sugar and rice flour, and mix well. Beat the egg whites in a small bowl till they are
- quite stiff. Add in the yolks to the rice flour mix; beat and mix well.
- Add in the whites, and fold together gently;
- flavor with almond extract. Drop on a non-stick cookie sheet. Sprinkle with minced almonds and coarse sugar.
- Bake at once in a slow (300 ) oven.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 326g | |
| Calories 1055 | |
| Calories from Fat 518 | 49% |
| Total Fat 60.74g | 76% |
| Saturated Fat 8.3g | 33% |
| Trans Fat 0.02g | |
| Cholesterol 625mg | 208% |
| Sodium 208mg | 9% |
| Potassium 902mg | 26% |
| Total Carbs 91.75g | 24% |
| Dietary Fiber 13.1g | 44% |
| Sugars 7.57g | 5% |
| Protein 42.91g | 69% |
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