Simple Almond Cookies

These light and airy simple almond cookies are quick and easy to make, using egg whites and whole almonds for the cookie dough.

Because they are flourless and low in fat, almond cookies make the perfect between meals snack, or a great accompaniment to that late afternoon cup of coffee.

For extra special times, you can drizzle a little melted bittersweet chocolate over the finished cookies, and dust them with powdered cocoa for a little extra taste of chocolate.

Simple Almond Cookies

2 1/4 cups whole almonds, unsalted
3/4 cup granulated sugar
2 egg whites from large eggs
1 teaspoon almond extract
2 tablespoons sliced almonds = 32 pieces
Optional: 2 ounces bittersweet chocolate, melted

Preheat the oven to 350F. Line 2 large cookie sheets with parchment paper or coat them with cooking spray, then set them aside.

Mix together the whole almonds and granulated sugar in the bowl of a food processor. Pulse until the mixture is finely ground.

Add the egg whites to the ground almonds and process until the mixture is well blended.

Using a well-rounded measuring teaspoonful, shape cookies into a crescent or ball. Place on the prepared cookies sheets at least 1 inch apart. Place 1 almond slice on each cookie and bake in the preheated oven for 10 to 12 minutes, or just until the cookies are starting to brown on top.

Transfer the baked cookies to wire racks to cool. If you are going to drizzle the melted chocolate over the cookies, put some waxed paper or the used parchment paper under the racks to catch the drips.

Good To Know - If you want to cut back on calories, you can use Splenda Sugar Blend for Baking or Equal Lite. Follow the package directions for equivalent amounts. Almond cookies will last up to 3 days in a tightly covered container.

You Might Need:

• Kitchen Supply Aluminum Half Size Sheet Pan 18-inch by 13-inch

• Calphalon 12-by-17-Inch Rectangular Nonstick Cooling Rack

• Silpat 11-5/8-by-16-1/2-Inch Nonstick Silicone Baking Mat

• Oxo Good Grips Cookie Scoop