Author Notes
This recipe is slightly modified from the Florentine recipe found in Ottolenghi, The Cookbook (Ottolenghi and Tamimi, 2013) . These cookies are EASY to make- try them with kids! —Ann Goldman
Ingredients
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2
egg whites
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3/4 cup
confectioners sugar
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1 tablespoon
orange zest
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1 teaspoon
lemon extract
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2 3/4 cups
sliced almonds
Directions
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Line a baking pan with parchment paper. Spray the paper lightly with oil. Preheat the oven to 325 degrees
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Mix the egg whites, flavorings and sugar in a bowl
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Add the almonds and mix. Make sure to coat the nuts entirely with the egg mixture - this is what ensures that the cookie holds together
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Drop by the heaping tablespoonful onto the lined baking sheet. Flatten so that there is almost a single layer of nuts
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Bake for 12-14 minutes, the cookies must be browned a bit on the bottom or they will not cool/crisp properly
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Slide the baked cookies onto a cooling rack. They are fragile, be careful! Cool completely. They can be stored in a covered container in the fridge for up to 4-5 days.
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