I am posting this again because I have tested the recipe made with regular granulated sugar instead of powdered sugar. It works perfectly, making this an very easy, elegant cookie for Passover.
Adapted from Carine Goren’s Sweet Secrets. For my previous post, see here.
3 cups sliced almonds (275 g. / 9.5 ounces–I used a 10 ounce container of blanched sliced almonds)
heaping 1/3 cup granulated sugar, or 3 ounces (original recipe called for 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. I stirred quite a bit until the sugar dissolved. 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.
For another variation of this cookie, made with brown sugar and slivered almonds, see here.