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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 24 |
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Delightful little puffy pillows. Betty Crocker's Best Of Baking. Ingredients:
1 1/2 cups blanched almonds, ground |
1 tbs. grated orange peel |
1 egg white |
1/2 cup powdered sugar |
orange glaze |
3/4 cup powdered sugar |
3 to 4 tsp. orange juice |
1/4 tsp. grated orange peel |
for the glaze: mix ingredients until smooth and of desired consistency. |
Directions:
1. Heat oven to 350 degrees.
2. Grease and flour cookie sheet or line with parchment paper.
3. Mix almonds and orange peel; reserve.
4. Beat egg white in medium bowl on high speed until stiff but not dry.
5. Gradually beat in powdered sugar.
6. Beat on high speed about 3 minutes or until slightly stiff.
7. Fold almond mixture into egg white mixture (mixture will be stiff.)
8. Roll dough into rectangular, 9X6-inches, on cloth-covered surface generoulsy dusted with powdered sugar.
9. Cut into 1 1/2-inch squares.
10. Place 1-inch apart on cookie sheet.
11. Bake 10 to 12 minutes or until set and very light brown. (For chewy cookies, bake just until set, not brown.)
12. Remove from cookie sheet.
13. Cool completely.
14. Prepare Orange Glaze and drizzle in a zig-zag pattern on cookies.
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