I know, I know.
But you just can’t change a name like that.
I’ve had this recipe waiting for you for…basically, for forever. I bought the almonds around Rosh Hashanah, see, but then they sat in my freezer for awhile.
One day, a neighbor came knocking, asking whether I had any. Sure did.
She gave me a new bag a week or so later, and those sat in the freezer for a long time, too. By the time I actually made my almond supermodels, it was close to Purim.
But the point is: mmmmmmmmm.
When you’re used to things like chocolate chips and butter and oatmeal in your cookies, a dessert that’s heavy on the almonds is a really nice change of pace. Not there’s anything wrong with chocolate chips and butter and oatmeal, of course.
It’s just fun to have a light, sweet, nutty, sorta chewy alternative.
Which is, by the way, kosher for Pesach. In case you’ve got one eye out for next year.
From Sweet Secrets by Carine Goren
Yield: 18 cookies
- 2 egg whites
- 1½ cups powdered sugar
- 1 tsp vanilla (or even better, almond) extract
- 3 cups sliced almonds
1. Preheat oven to 320 F (160 C). Cover a baking sheet with parchment paper and set aside.
2. In a medium mixing bowl, combine egg whites, powdered sugar, and extract. Do not whip whites.
3. Add the almonds and mix well to coat. You may want to use your hands.
4. Flatten spoonfuls of the mixture onto the parchment paper so that they form rounds about 2 inches in diameter. Bake 15-20 minutes or until golden, then cool thoroughly and store between layers of parchment paper in an airtight container. Beware of stickiness.