Almond Cookies II - {Almendrados}

Recipe Ingredients

1 1/3 cups	123g / 4.3oz	Blanched almonds - plus
10		Blanched almonds - split lengthwise in two - for garnishing
2/3 cup	131g / 4.6oz	Sugar
2		Egg whites
1 pinch		Salt

Recipe Instructions

Preheat oven to 400 degrees.  Grind the 1 1/3 cups blanched almonds to a fine paste in electric blender or mortar.  Mix ground almonds with sugar and salt.  Fold in egg whites beaten to a stiff beak.

For each cookie, drop equivalent of heaping 1/2 teaspoon of mixture onto buttered sheet.  Top each cookie with half an almond.  Bake in 400 degree oven until cookies are lightly browned on top (approximately 10 minutes).  The inside of the cookie will look still moist when cookie is done.  Remove to a rack and cool.

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

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