Almond Cookies #4
Yield
servingsPrep
20 minCook
20 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
almonds
chopped |
|
| 1 ¾ | cups |
sugar
|
|
| 3 | each |
egg whites
|
*
|
| 3 | tablespoons |
bread crumbs
toasted, farina or cream of wheat |
|
| 2 | teaspoons |
vanilla extract
|
|
| ¾ | pound |
powdered sugar
|
|
| 1 | x |
candied cherries
|
*
|
| 1 | x |
rosewater
(optional) or flowerwater (optional) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
almonds
chopped |
|
| 414 | ml |
sugar
|
|
| 3 | each |
egg whites
|
*
|
| 45 | ml |
bread crumbs
toasted, farina or cream of wheat |
|
| 1E+1 | ml |
vanilla extract
|
|
| 340.2 | g |
powdered sugar
|
|
| 1 | x |
candied cherries
|
*
|
| 1 | x |
rosewater
(optional) or flowerwater (optional) |
*
|
Directions
If you blanch your own almonds, place in oven for a few minutes to dry, then chop them finely.
Place in deep bowl. Add sugar.
Beat egg whites lightly in another bowl, and add to the almonds.
Add farina or bread crumbs and the vanilla, and knead well.
Pinch off small pcs. and roll each into a ball. Press half a cherry on top of each.
Place on well-buttered baking sheet and bake in preheated 250 F. oven for abt. 20 min.
Place cookies on a plate, sift confectioner's sugar on, and transfer to platter to serve.
NOTE: If you have access to rose- or flower water, sprinkle some on the cookies as soon as they come out of the oven.
