- 1 1/3 cup [330 mL] powdered blanched almonds
- 1 cup [200 g] sugar
- 1 large egg white
- 1 1/2 teaspoons [7.5 g] butter
- Icing sugar, if needed
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- Preheat oven to 325°F [160°C].
- Generously cover a cookie sheet with butter or line cookie sheet with waxed paper.
- Into a casserole, over really low heat, mix together blanched almond powder, sugar, egg white and butter until well combined.
- Remove from heat and leave dough to cool until easily handled.
- Shape dough into 24 small balls; flatten balls.
- If dough is too sticky, dip your finger into icing sugar before shaping it into small balls.
- Arrange apart onto prepared cookie sheet.
- Bake cookies into preheated oven for 20 to 25 minutes.
- Leave cookies to cool completely before removing them from cookie sheet.
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