Almond Thin Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 26
Ingredients
2 egg whites1/2 cup very finely chopped toasted almonds and/or pecans3 tablespoons butter, melted1/2 teaspoon vanilla1/2 cup sugar*1/2 cup flour
In a medium bowl let egg whites stand at room temperature for 30 minutes.
Preheat oven to 375 degrees F. Line large cookie sheets with foil or parchment paper. If using foil, lightly grease the foil; set aside.
In a small bowl combine almonds, butter, and vanilla; set aside.
Beat egg whites with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add sugar, beating on high speed until stiff peaks form (tips stand straight).
Fold in about half of the flour. Gently stir in almond mixture.
Fold in the remaining flour until thoroughly combined.
For each cookie, drop 1 level tablespoon of the batter onto prepared cookie sheets, leaving 2 inches between mounds. Using the back of a spoon, spread each mound into a 2-inch circle. If necessary, coat the back of the spoon with nonstick cooking spray to prevent sticking.
Bake for 6 to 8 minutes or until cookies are just golden brown around edges and centers are set.
Cool cookies completely on cookie sheets; lift cookies off parchment paper or foil and place on wire racks.
Serving Size: 26 Cookies
Number of Servings: 26
Recipe submitted by SparkPeople user SHELBSYD.
Preheat oven to 375 degrees F. Line large cookie sheets with foil or parchment paper. If using foil, lightly grease the foil; set aside.
In a small bowl combine almonds, butter, and vanilla; set aside.
Beat egg whites with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add sugar, beating on high speed until stiff peaks form (tips stand straight).
Fold in about half of the flour. Gently stir in almond mixture.
Fold in the remaining flour until thoroughly combined.
For each cookie, drop 1 level tablespoon of the batter onto prepared cookie sheets, leaving 2 inches between mounds. Using the back of a spoon, spread each mound into a 2-inch circle. If necessary, coat the back of the spoon with nonstick cooking spray to prevent sticking.
Bake for 6 to 8 minutes or until cookies are just golden brown around edges and centers are set.
Cool cookies completely on cookie sheets; lift cookies off parchment paper or foil and place on wire racks.
Serving Size: 26 Cookies
Number of Servings: 26
Recipe submitted by SparkPeople user SHELBSYD.
Nutritional Info Amount Per Serving
- Calories: 44.4
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 15.8 mg
- Total Carbs: 6.0 g
- Dietary Fiber: 0.5 g
- Protein: 1.1 g
Member Reviews