Almond Cookies I - {Almendrados}

Recipe Ingredients

1 cup	93g / 3.3oz	Toasted almonds
3 cups	594g / 20oz	Egg whites (large)
2/3 cup	131g / 4.6oz	Sugar

Recipe Instructions

Preheat oven to 350 degrees. Grind almonds to a fine paste in electric blender or mortar. Mix with sugar and add egg whites beaten just enough to blend. The mixture should be thick enough to hold the shape of a cookie when dropped from a spoon.

Drop heaping teaspoonfuls onto buttered cookie tins and bake until browned (12 to 15 minutes). Cookies will be soft when removed, but will become crisp as they cool on rack.

Source:
THE SPANISH COOKBOOK by Barbara Norman - Published by Bantam Books, Inc. (c) 1969

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