Summary
Yield | |
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Source | Fran Burkett (1975) |
Prep time | 30 minutes |
Cooking time | 8 minutes |
Total time | 38 minutes |
Ingredients
1⁄4 c
almond paste 1 pn
salt 3⁄4 c
sugar 1⁄2 c
blanched, slivered almonds 1⁄3 c
butter, melted and cooled 5
egg whites 1⁄2 c
flourInstructions
Set oven at 450° and grease and flour baking sheets. Cream almond paste with melted butter. Beat egg whites with salt until they hold soft peaks. Add sugar, a tablespoon at a time. Continue beating until meringue is very firm. Fold into almond paste mixture, adding flour and slivered almonds. Drop small rounds of batter on prepared baking sheets, leaving 1 inch between cookies. Bake 5 to 8 minutes, or until edges of cookies are golden brown. Yields approximately 30 cookies.