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Traditional Almond Cookies

From Very Large Cook Book / Recipe Collection From All Over The World - Vegetarian - Meat Eaters - Vegan. From spudme1.

Source and licence

From Very Large Cook Book / Recipe Collection From All Over The World - Vegetarian - Meat Eaters - Vegan. From spudme1, printed page 361, digitised by the Internet Archive: https://archive.org/details/Cook-book-collection

Read the original http://creativecommons.org/licenses/by-nc-nd/3.0/

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. 3 cups slivered almonds -- toasted 3 egg whites 1 1/2 cups granulated sugar 1 teaspoon powdered sugar 1 teaspoon amaretto OR 1/4 teaspoon almond extract Granulated sugar Heat oven to 300°.
  2. Line cookie sheet with cooking parchment paper, or grease and flour cookie sheet.
  3. Place almonds in food processor or blender.
  4. Cover and process, or blend, until finely ground but not pastelike.
  5. Beat egg whites in medium bowl on high speed until stiff.
  6. Stir in almonds, 1 1/2 cups granulated sugar and the powdered sugar.
  7. Stir in amaretto.
  8. Drop mixture by rounded teaspoonfuls about 2 inches apart onto cookie sheet.
  9. Sprinkle with granulated sugar.
  10. Bake 20 to 25 minutes or until brown.
  11. Remove from cookie sheet.
  12. Cool on wire rack.
  13. Drizzle with melted bittersweet chocolate, if desired.
  14. Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe.