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Author Notes: This is a spin on a Gourmet recipe from 2001 that I found on Epicurious. I really wanted to make some cookies, and I didn't have chocolate, or cream of tartar, or powdered sugar, so my options were limited. But I did have a few pounds of raw almonds and a ton of cardamom. The original recipe is for a classic italian cookie made from coarsely ground almonds and pignolis. I subtracted pignolis, added orange and cardamom, and made a few other little changes. These remind me of cookies I had when I was in Marbella. They would be delicious with a nice cup of afternoon tea. —kerrylow
Makes about 45 cookies
- 2 cups raw, whole almonds, toasted
- 1 cup white sugar
- 1/3 cup brown sugar
- 2 tablespoons whole wheat flour
- 1/8 teaspoon salt
- 1/8 teaspoon baking powder
- 1/4 teaspoon cardamom
- 2 egg whites
- 1 teaspoon orange zest
- 1 tablespoon fresh squeezed orange juice
- Preheat oven to 350.
- coarsely chop the toasted whole almonds in the food processor. Add sugar, and chop until blended, the mixture will be chunky.
- Add to a bowl with the flour, salt, baking powder and cardamom. Add the egg whites and orange juice and zest to everything and mix. The batter will be fairly thick and coarse.
- Drop small teaspoons of batter onto a parchment lined baking sheet. Form into pyramid-esque mounds. The cookies barely spread, so you can place them quite close together. Bake until lightly browned, about 15 minutes. Allow to cool partway on baking sheet, then transfer to a rack.