I used to hate separating eggs. I didn’t mind the separating. It was the question of what to do with the half left over. And it is usually the egg whites. They always seemed to be carefully preserved in a small container until I threw it out three weeks later.
This cookie recipe is a bit pricey as it uses almonds. Depending on the season, some of the warehouse stores carry large bags of them at not too bad a price. Take three cups of almonds and toast them in a 350 degree oven until they scent the air, about ten minutes. Grind them up with 2 cups granulated sugar. Stir the mixture with six egg whites, one teaspoon vanilla and one teaspoon almond extract. The resulting batter should be thick and workable. Refrigerate until ready to use but for at least 15 to 20 minutes. Drop by rounded teaspoonfuls on lightly greased baking sheet. Vegetable sprays work well for this. Bake 15 to 20 minutes. Cool slightly before removing from the baking sheet. If they cool too much and stick, just warm them up in the oven and try removing them again. Makes approximately 3 dozen small, chewy cookies without too much fat.
If your budget and refrigerator tell you almonds are not available, walnuts will work although they will produce a moister cookie. And if nuts are totally and definitely out of line, save the egg whites and try to remember to use them to shine up your bread loaves before baking.
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