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2 egg whites
Preheat oven to 375°F.
Slightly beat egg whites until blended. Then add sugar and mix until sugar is incorporated. Add almonds and mix until covered.
Drop by spoonfuls on cookie sheet lined with parchment paper.
Bake for 12-15 minutes or until golden brown. Wait a few minutes before removing the cookies.
Cool thoroughly and wrap in 2 layers of zippered bags for freezing.
Poster's Notes:
Posted by Ruth Sudilovsky-Pecha
Nutritional Info Per Serving: N/A
1/2 cup sugar
3 cups sliced or slivered almonds
This is my favorite Pesach almond cookie and I'd like to share the recipe because they are so simple to make and they are always a big hit.