Directions:
- Preheat oven to 350 degrees.
- Line cookie sheets with parchment paper.
- In food processor, pulse 1 cup almonds and the granulated sugar until the nuts are ground.
- Scrape into a small bowl and reserve.
- In processor, pulse remaining 1 1/2 cups almonds and the brown sugar until nuts are ground.
- Scrape into a large bowl and add butter, eggs, almond extract and baking powder.
- Beat with mixer on medium until fluffy.
- On low speed gradually add flour and beat until blended.
- Roll level measuring tablespoons dough into 1 1/4 inch balls.
- Dip each into beaten egg whites, then roll in reserved almond sugar mixture.
- Place about 1 inch apart onto cookie sheets.
- Press index finger 1/4 of the way down the center of each to make an indent.
- Bake 9 minutes or until light brown around edges.
- Place sheet on wire rack and immediately place a Kiss in each indent.
- Kisses will melt slightly.
- Remove cookies to rack to cool.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 104.78 Kcal (439 kJ) | ||
| Calories from fat | 58.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.49g | 10% | |
|---|---|---|---|
| Cholesterol | 14.33mg | 5% | |
| Sodium | 6.96mg | 0% | |
| Potassium | 60.05mg | 1% | |
| Total Carbs | 10.14g | 3% | |
| Sugars | 4.85g | 19% | |
| Dietary Fiber | 0.78g | 3% | |
| Protein | 2.22g | 4% | |
| Iron | 0.3mg | 2% | |
| Calcium | 21.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 451.07 Kcal (1889 kJ) | ||
| Calories from fat | 251.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.94g | 10% | |
|---|---|---|---|
| Cholesterol | 61.71mg | 5% | |
| Sodium | 29.94mg | 0% | |
| Potassium | 258.51mg | 1% | |
| Total Carbs | 43.66g | 3% | |
| Sugars | 20.88g | 19% | |
| Dietary Fiber | 3.34g | 3% | |
| Protein | 9.54g | 4% | |
| Vitamin A | 0.2mg | 1% | |
| Iron | 1.3mg | 2% | |
| Calcium | 94.3mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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