We made almond cookies in the South Arm Multicultural Community Kitchen for Chinese New Year celebration.
Ingredients
- 2 egg whites
- 3/4 cup granulated sugar
- 1/4 teaspoon almond extract
- 2 1/2 cups ground almond
- slice almond and extra sugar for decorating
Source: South Arm Community Kitchen
Yield about 24 cookies
Instructions
 In a large bowl, beat egg whites until soft peaks form. |
 Beat in sugar, 2 tablespoons at a time, until stiff glossy peaks form. |
 Beat in almond extract; fold in ground almonds. |
 Drop by generous 1 tablespoon or pipe using piping bag, 2 inches (5cm) apart, onto parchment paper-lined baking sheets.
Sprinkle sugar over cookies and decorate with sliced almond. Bake in top and bottom thirds of a 300F (150C) oven, rotating and switching pans halfway through, for about 20 minutes or until firm to the touch and light golden. |
 Transfer to wire rack; let cool completely.
Make ahead: store layered between waxed paper in airtight container for up to 3 days. |
