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INGREDIENTS
DIFFICULTY: LOW PREP. TIME: 20 MIN COOKING TIME: 15 MIN SERVINGS: 8 COST: MEDIUM
9 OZ. PEELED ALMONDS + MORE TO DECORATE
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1+1/4 CUPS GRANULATED SUGAR
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2 EGG WHITES, ABOUT 3 OZ.
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1 TEASPONNN VANILLA EXTRACT
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CANDIED CHERRIES TO DECORATE
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RECIPE
REDUCE THE ALMONDS TO FLOUR USING AN ELECTRIC MIXER, ADD THE ZUGAR AND MIX. ADD THE EGG WHITES AND VANILLA AND MIX UNTIL WELL BLENDED.
PUT THE ALMOND MIXTURE IN A PIPING BAG AND FORM THE COOKIES ON A COOKIE SHEET COVERED WITH PARCHMENT PAPER.
PUT A CHERRY OR AN ALMOND ON EACH COOKIE AND REFRIGERATE AT LEAST 1 HOUR OR MORE.
HEAT OVEN AT 350°C, BAKE THE COOKIE FOR ABOUT 15-20 MINUTES OR UNTIL THEY START TO BROWN, THE TIME DEPENDS ON HOW BIG YOU MADE THEM.
TAKE OUT OF THE OVEN, LET STAND 2 MINUTES AND TAKE OFF THE COOKIE SHEET, ENJOY!!
PUT THE ALMOND MIXTURE IN A PIPING BAG AND FORM THE COOKIES ON A COOKIE SHEET COVERED WITH PARCHMENT PAPER.
PUT A CHERRY OR AN ALMOND ON EACH COOKIE AND REFRIGERATE AT LEAST 1 HOUR OR MORE.
HEAT OVEN AT 350°C, BAKE THE COOKIE FOR ABOUT 15-20 MINUTES OR UNTIL THEY START TO BROWN, THE TIME DEPENDS ON HOW BIG YOU MADE THEM.
TAKE OUT OF THE OVEN, LET STAND 2 MINUTES AND TAKE OFF THE COOKIE SHEET, ENJOY!!
