Ingredients Jump to Instructions ↓

  1. 1 1/4 lbs 567g / 20oz Blanched almonds - lightly toasted

  2. 1/2 lb 227g / 8oz Granulated sugar

  3. 6 lbs 2724g / 96oz Egg whites - (extra large) (large)

  4. 1/4 teaspoon 1 1/3ml Ground cinnamon

  5. 1/2 teaspoon 2 1/2ml Vanilla extract

  6. 1 tablespoon 15ml Unsalted butter - softened

  7. 1 tablespoon 15ml All-purpose flour

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Finely chop 3/4 pound of the nuts with 4 tablespoons of sugar. Roughly chop 1/4 pound of nuts, and chop the remaining 1/4 pound 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 until they form soft peaks. Continue to beat and add the remaining sugar a little at a time. Then start adding the nuts a little at a time. Add the cinnamon and vanilla. Continue to mix, placing the bowl over medium heat for about 1 minute to dry out the mixture. Lightly butter and dust flour on a baking sheet, spoon 2 tablespoons of the batter to form little mounds on the sheet. Continue until you finish the batter, bake in the oven for 45 minutes. Raise the temperature to 300 degrees and bake for another 40 minutes. Remove the cookies from the sheet and allow to cool before serving. Store cookies in an airtight container for up to 2 weeks. This recipe yields 26 cookies.


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