24 large California Fresh Egg Whites*
1 quart granulated sugar plus
3 cups granulated sugar
1 pound butter, melted
4 cups all purpose flour
3 cups ground, blanched almonds
1 teaspoon almond extract
1 teaspoon lemon juice
Servings: 12
1. Preheat oven to 350ºF.
2. Beat egg whites and sugar together until sugar is dissolved. Do not whip.
3. Blend in remaining ingredients to make a thin batter.
4. Spoon one heaping tablespoon of batter onto a nonstick baking sheet for each cookie. Spoon cookies 2" apart.
5. Bake 8 - 10 minutes until edges brown.
6. Remove from heat and bend** over wooden spoon handle to make first curve. Remove and pinch ends together. Let cool.
**If cookies cool and become inflexible, place back in oven for a minute or two.
Yield: 1 dozen cookies
Notes: Aren't we lucky to have fortune cookies! Great after a Chinese meal, but an appropriate light sweet for any grand or not-so-grand finale. Crunchy fortune cookies melt in your mouth! What's in your future? Crack a cookie and find the answer.
*If using frozen or liquid egg whites: 1 pound 12 ounces.
1 quart granulated sugar plus
3 cups granulated sugar
1 pound butter, melted
4 cups all purpose flour
3 cups ground, blanched almonds
1 teaspoon almond extract
1 teaspoon lemon juice
Servings: 12
1. Preheat oven to 350ºF.
2. Beat egg whites and sugar together until sugar is dissolved. Do not whip.
3. Blend in remaining ingredients to make a thin batter.
4. Spoon one heaping tablespoon of batter onto a nonstick baking sheet for each cookie. Spoon cookies 2" apart.
5. Bake 8 - 10 minutes until edges brown.
6. Remove from heat and bend** over wooden spoon handle to make first curve. Remove and pinch ends together. Let cool.
**If cookies cool and become inflexible, place back in oven for a minute or two.
Yield: 1 dozen cookies
Notes: Aren't we lucky to have fortune cookies! Great after a Chinese meal, but an appropriate light sweet for any grand or not-so-grand finale. Crunchy fortune cookies melt in your mouth! What's in your future? Crack a cookie and find the answer.
*If using frozen or liquid egg whites: 1 pound 12 ounces.
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