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1 egg yolk
Generous 2/3 cup granulated sugar
1/3 cup flour
1 pinch salt
1 1/2 cup slivered almonds
3 egg whites
Butter (for the baking sheet)
Preheat the oven to 400 degrees F.
In a mixing bowl, beat the egg yolk and sugar until smooth and pale, then stir in the flour, salt, and almonds.
In a separate bowl, beat the egg whites until thick and foamy, but not stiff, then pour them into the bowl with the almond mixture. Cut and fold them
into the other ingredients.
Generously butter a baking sheet. Place a generous teaspoon of the batter on the sheet and flatten it out completely, spreading out the almonds with
the back of the spoon to make a thin disc of about 2 inches wide.
When the baking sheet is full - leave lots of space between the cookies - place in the oven and bake for 6 to 8 minutes. When done, the edge of each
cookie will be golden brown, but the center will remain pale. Remove the cookies three or four at a time and lay them onto a lightly floured rolling
pin (leave the baking sheet with the remaining cookies in the oven with the door ajar). Press the cookies against the rolling pin and hold them in
place for about 15 seconds so that when they cool they will be arched rather than flat.
Note: You will have to bake the cookies in several batches. Don't make them more than a few hours before you intend to serve them, because they don't
keep well. In any case, as soon as they are completely cool, place them in a tightly closed cookie box.
Yield: About 24 cookies - Prep time: 45 minutes
Generous 2/3 cup granulated sugar
1/3 cup flour
1 pinch salt
1 1/2 cup slivered almonds
3 egg whites
Butter (for the baking sheet)
Preheat the oven to 400 degrees F.
In a mixing bowl, beat the egg yolk and sugar until smooth and pale, then stir in the flour, salt, and almonds.
In a separate bowl, beat the egg whites until thick and foamy, but not stiff, then pour them into the bowl with the almond mixture. Cut and fold them
into the other ingredients.
Generously butter a baking sheet. Place a generous teaspoon of the batter on the sheet and flatten it out completely, spreading out the almonds with
the back of the spoon to make a thin disc of about 2 inches wide.
When the baking sheet is full - leave lots of space between the cookies - place in the oven and bake for 6 to 8 minutes. When done, the edge of each
cookie will be golden brown, but the center will remain pale. Remove the cookies three or four at a time and lay them onto a lightly floured rolling
pin (leave the baking sheet with the remaining cookies in the oven with the door ajar). Press the cookies against the rolling pin and hold them in
place for about 15 seconds so that when they cool they will be arched rather than flat.
Note: You will have to bake the cookies in several batches. Don't make them more than a few hours before you intend to serve them, because they don't
keep well. In any case, as soon as they are completely cool, place them in a tightly closed cookie box.
Yield: About 24 cookies - Prep time: 45 minutes