Prunes In Wine With Toasted Almond Cookies Recipes
TOASTED-ALMOND COOKIES
Provided by Ruth Cousineau
Categories Cookies Food Processor Nut Dessert Bake Vegetarian Tree Nut Almond Gourmet Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 16 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F with rack in middle.
- Blend together egg whites, butter, sugar, flour, vanilla, and salt in a food processor just until smooth.
- Put liner on a baking sheet. Using 2 teaspoons batter per cookie, make 6 mounds, spacing them 3 inches apart, then spread into 4 1/2- to 5-inch rounds with back of a spoon (they will be very thin but try to spread batter as evenly as possible). Sprinkle each round with about 1/2 tablespoon almonds.
- Bake cookies until golden-brown, 7 to 9 minutes. Let stand on baking sheet 1 minute, then, working quickly, remove each cookie with a metal spatula and drape over a rolling pin or a wine bottle (you will need 2 pins or bottles) to form a curved shape. Let stand until crisp, about 20 minutes, then transfer to a rack to cool completely.
- Cool liner and baking sheet before making more cookies.
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