- 4 egg whites
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 cup sugar
- 1 teaspoon grated orange peel
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup sliced almonds, toasted *
Preheat oven to 300 degrees.
Beat egg whites with cream of tartar and salt until frothy. On high, gradually beat in sugar until stiff peaks are formed. Fold in orange peel, vanilla extract,
almond extract and 3/4 cup toasted almonds.
Drop batter by teaspoonsful onto nonstick cookie sheet sprayed with vegetable cooking spray. Sprinkle cookies with remaining 1/4 cup toasted almonds. Bake for 25 to
35 minutes, or until lightly browned and firm to the touch.
Store in airtight container.
Servings: 4 dozen cookies
Notes: To toast almonds, spread in an ungreased baking pan. Place in 350
degree oven and bake 5 to 10 minutes or until
almonds are light brown; stir once or twice to assure even browning. Note that almonds will
continue to brown slightly after removing from
oven.
Nutrition Information
29 Calories
1 g Fat
0 mg Cholesterol
16 mg Sodium
5 g Carbohydrate
24 g Fiber
1 g Protein
Recipe submitted by florentine on 4/30/00
