RFCJ RECIPE ARCHIVE
Posted by : Elaine Radis Cookies: Sliced Almond Cookies - pareve
Yield: 30 Cookies 2 Egg whites 2/3 c Sugar 2 c Sliced almonds Chocolate bits; for topping Recipe by: Evelyne Johnson Preheat the oven to 300. Line a cookie sheet with parchment paper. Stir together the egg white and sugar (I don't even use a mixer) and then stir in the almonds. Drop by teaspoon (they shouldn't be more than 2 inches in diameter) and top with a chocolate chip. Bake about 20 minutes until lightly browned. When you remove from the oven mash down the choc bit (it makes it look like a dab of icing) and let it cool before removing from sheet. I use the same ingredients in the food processor and make balls out of the dough just over an inch in diameter. I flatten them slightly by pushing down « drained maraschino cherry on top. I usually do double the recipe. I make these all year because they're so simple to make, everybody loves them AND they are good for Pesach. Formatted by Elaine Radis; Auntie_E@Prodigy.com; March 1997 using MMCONV. These recipes were gathered from Jewish Recipe lists and sites
