A favourite from home economist Emily Richards' household, these are ideal for dunking in coffee, so pack them decoratively along with some espresso beans for an Italian theme gift.
- Portion size 48 servings
Line rimless baking sheets with parchment paper or grease; set aside.
In food processor, chop almonds until in small pieces with some powdery granules. Set aside.
In large bowl, beat egg whites until soft peaks form. Beat in sugar, 2 tbsp (25 mL) at a time, until ribbons fall from beaters when lifted. Stir in almonds, flour, almond extract and baking powder.
Drop batter by level tablespoonfuls (15 mL), about 2 inches (5 cm) apart, onto prepared baking sheets. Using fingertips, shape each into neat circle.
Bake in centre of 350°F (180°C) oven for about 20 minutes or until cookies are light brown and crisp on top. Let cool on pans on racks for 2 minutes. Transfer to racks; let cool completely. (Make-ahead: Store in airtight container for up to 2 weeks.)
Nutritional facts <b>Per Cookie:</b> about
- Sodium 8 mg
- Protein 1 g
- Calories 54.0
- Total fat 3 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 6 g
- Iron 1.0
- Folate 2.0
- Calcium 2.0