Ideal served with hot coffee, these tasty little crisps complement a holiday buffet as well as serve as an anyday treat! Click to search for other desserts.
|5 large egg whites||1 1/2 cups unbleached all-purpose flour|
|1 1/2 cups sugar||3/4 cup blanched almonds, finely ground or chopped|
|1/4 teaspoon salt||1 tablespoon lemon juice|
|1 cup butter, melted and cooled||1 teaspoon lemon peel|
Preheat oven to 350°F. Beat the egg whites with the sugar and salt for 2 or 3 minutes until the sugar is dissolved and the egg whites are thick and white.
Blend in the melted butter and then gently fold in the flour, almonds, lemon juice and peel.
Using two teaspoons, drop blobs of dough, well apart, onto a lightly greased nonstick cookie sheet. Bake them for 10 to 12 minutes. With a spatula, lift them off the cookie sheet to a cooling rack soon after they come out of the oven. They are somewhat reluctant to part company with the sheet once they have thoroughly cooled.
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