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Categories : 1 point Cookies
2 medium egg white(s)
1/4 tsp table salt
1/4 tsp ground cinnamon
1 cup sugar
1/2 cup almonds -- blanched, finely ground
Preheat oven to 250°F. Coat baking sheets with cooking spray; flour them lightly and shake off excess.
Beat egg whites, salt and cinnamon until soft peaks form. Continue to beat while gradually adding the sugar. Beat until stiff peaks form. Fold in almonds.
Drop batter by tablespoonfuls onto baking sheets. Bake about 1 1/2 hours until firm and dry. Can pipe out as rosettes. [Cookie press maybe?]
Store in airtight containers. Yields about 60 cookies; 2 cookies per serving.
2 medium egg white(s)
1/4 tsp table salt
1/4 tsp ground cinnamon
1 cup sugar
1/2 cup almonds -- blanched, finely ground
Preheat oven to 250°F. Coat baking sheets with cooking spray; flour them lightly and shake off excess.
Beat egg whites, salt and cinnamon until soft peaks form. Continue to beat while gradually adding the sugar. Beat until stiff peaks form. Fold in almonds.
Drop batter by tablespoonfuls onto baking sheets. Bake about 1 1/2 hours until firm and dry. Can pipe out as rosettes. [Cookie press maybe?]
Store in airtight containers. Yields about 60 cookies; 2 cookies per serving.
