Brown sugar almond crisps
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Brown sugar almond crisps
  Cookies    Almonds  
Last updated 6/12/2012 1:11:00 AM. Recipe ID 38379. Report a problem with this recipe.
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      Title: Brown sugar almond crisps
 Categories: Cookies
      Yield: 1 Servings
    3/4 c  Fimly packed light brown
      2 lg Egg whites
    1/8 ts Salt
    3/4 ts Vanilla
      2 ts Potato starch
      2 ts Matzo meal (not cake meal)
    3/4 c  Coarsely chopped slivered
           Almonds (about 3-1/2 oz)
  Preheat oven to 300. Line 2 double-layer cushion-type baking sheets
  with parchment paper. (You can make your own double layer sheets by
  stacking staking sheets on top of one another.)
  Force brown sugar through a coarse sieve into a small bowl.
  In a bowl with an electric mixer beat whites with salt and vanilla on
  high speed until they just hold soft peaks. Gradually add sugar and
  beat meringue until it holds stiff peaks, 3-5 minutes.A stiff
  meringue will spread less during baking.) Sprinkle potato starch,
  matzo meal, and almonds on meringue and beat on low speed 3 seconds,
  or until combined well (or fold hin with a spatula).
  Drop meringue by heaping teaspoons to form 2": mounds about 1-1/2"
  apart on prepared baking sheets and bake in middle of oven 15 minutes
  (do not over-bake). Turn off oven and let cookies stand 15 minutes.
  Remove parchment from baking sheets and cool cookies on it 5 minutes.
  m(Cookies will continue to firm up as they mcool.) Peel off parchment
  carefully and transfer cookies to a rack to cool completely. Cookies
  will be crisp on top and slightly chewy inside.
  Cookies may be made 2 days ahead and kept in an airtight container
  (tops will soften slightly) or frozen 2 weeks.

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Recipe ID 38379 (Apr 03, 2005)

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