Yield: 4 ½ to 5 dozen
3 cups blanched slivered almonds (or 362 grams almond flour)
1 1/2 cups sugar
3 egg whites
1 teaspoon almond extract
1. Preheat oven to 300º F. Line 2-3 baking sheets with parchment paper.
2. In a food processor, grind the slivered almonds into a fine meal (if using almond flour, simply place it in). Add the sugar and continue process for another 15 seconds. Add egg whites and almond extract, continue to process until a smooth dough forms around the blade.
3. Roll the dough into balls (about 1 heaping teaspoon each). Place about 1 1/2 inches apart on the prepared baking sheets.
4. Bake for 20 to 30 minutes. Cookies should be golden. Allow cookies to cool completely on the paper before removing. Store in a dry place in an airtight container.
|Bob's Red Mill almond flour|
|adding egg whites & almond extract to almond flour/sugar|
|dough rolled into balls|