Number of servings :
Type of meal : | Cookies | Cookies
Special diet :
1 tbsp (15 mL) all-purpose flour
1 tbsp (15 mL) cornstarch
1/2 tsp (2 mL) ground cinnamon
1-1/4 cups (300 mL) finely ground almonds
2 large egg whites
1/8 tsp (0.5 mL) salt
2/3 cup (150 mL) granulated sugar
1/4 cup (60 mL) confectioners’ sugar, to dust
Preheat the oven to 350ºF (180ºC). Line three cookie sheets with parchment paper. Sift the flour, cornstarch, and cinnamon into a small bowl. Stir in the almonds. Beat the egg whites and salt in a large bowl with an electric mixer at medium speed until frothy.
With mixer at high speed, gradually add the granulated sugar, beating until stiff, glossy peaks form. Use a large rubber spatula to fold in the dry ingredients to form a soft dough. Dust your hands with confectioners’ sugar.
Form the dough into balls the size of walnuts and place 1 inch (2.5 cm) apart on the prepared cookie sheets. Dust with confectioners’ sugar. Bake, one sheet at a time, for 15-20 minutes, or until pale gold. Transfer to racks to cool.
Makes 35-40 cookies. Keeps 7 days.
Imported on 2011-01-20 16:41:26 — Original ID:1642