 |
Prep Time: 30 Minutes Cook Time: 12 Minutes |
Ready In: 42 Minutes Servings: 6 |
|
A tasty little cookie I found in Rachael Ray's Magazine. Ingredients:
1 cup almonds, blanched (plus more for garnish) |
1 cup sugar, divided |
1/2 cup vegetable oil |
1 lemon, zest of, plus |
1 teaspoon lemon juice |
5 large egg whites |
1 cup flour, sifted |
1 teaspoon ground cardamom |
Directions:
1. Preheat oven to 425°F Line 2 cookie sheets with parchment paper, or spray with cooking spray.
2. Using a food processor, finely grind 1 cup almonds with 1 tablespoon sugar. In a large bowl, beat the remaining sugar, the oil, lemon zest, and lemon juice until a soft paste forms.
3. In a separate bowl, beat the egg whites until foamy and thick. Add this to the lemon-sugar mixture and beat for 20 seconds.
4. Fold in flour, cardamom, and ground almond mixture until smooth.
5. Drop rounded tablespoons of batter onto the cookie sheets, leaving about 2 inches space between each. Top each with an almond.
6. Bake until edges are lightly golden, about 10 to 12 minutes. Using a spatula, immediately transfer cookies to a wire rack to cool.
|
|