After making the chocolate hamataschen, I had two egg whites leftover. This recipe for almond cookies–really candied almonds in cookie form–used up both the whites and some languishing sliced and slivered almonds.
If you make this recipe with kosher-for-Passover powdered sugar (finely ground sugar with potato starch mixed in instead of cornstarch), these are good for Passover. Easy and elegant.
Adapted from Carine Goren’s Sweet Secrets
3 cups sliced almonds (275 g. / 9.5 ounces–I used part slivered because that is what I had)
3/4 cup powdered sugar (90 g. / 3 oz.)
1 tsp. vanilla or almond extract
2 egg whites
Stir together the sugar, egg whites, and extract. Mix in the nuts. Spoon the batter on three baking sheets lined with parchment (12 – 15 cookies per sheet). Each cookie should be thinly spread and about 2″ in diameter. These don’t spread that much. Bake at 320 degrees for 15-20 minutes, or until the cookies are golden brown. The cookies will taste like toasted almonds coated with a thin layer of meringue-ey sugar–kind of like a cookie version of sugared nuts. Which is what this cookie really is. Let the cookies cool before peeling them off the parchment. They will be impossible to remove when warm, and they stick to the parchment sometimes a little bit when cool. Persevere! Peel each one off the parchment carefully.
Carine Goren suggests spreading these cookies with melted chocolate. This makes the cookies even more elegant and delicious.
If you use Passover powdered sugar, these would be great for Pesach.
These cookies can also be made with regular granulated white sugar.
For a variation using brown sugar, see this recipe.