posted by Pat T 04-17-100 12:13 PM
Cardarmom-Flavored Almond Cookies for Passover
(Adapted from "The New Jewish Holiday Cookbook," by Gloria Kaufer Green, Times Books, 1985).
For the cookies:
1-1/2 cups (about 8 oz.) whole blanched almonds
2/3 cup granulated sugar
2 large egg whites
1/2 tsp. ground cardamom
For the garnish:
1/4 cup whole blanched almonds (about 21)
Preheat the oven to 325 degrees F. In a food processor, combine the almonds and sugar and pulse until finely ground. Add the egg whites and the cardamom and continue to pulse until a thick paste is formed. Transfer the almond paste to a bowl.
Place a small bowl of cold water nearby. Dip your hands in the bowl of water and form the almond paste into mounds, each about the diameter of a quarter (about 21 mounds). Transfer the mounds to baking sheets lined with parchment paper, leaving a 2-inch space between each of the mounds. Garnish each with an almond, pressing down to flatten them slightly. Place the mounds in the oven and bake until they are pale and slightly firm, about 15 minutes.
Transfer the cookies, still on the parchment paper, to a wire rack to cool. When the cookies are cool, remove them from the parchment and transfer them to a serving plate. Yield: about 21 cookies.
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