Light golden and crisp outside, chewy and white inside, these cookies are the perfect show-offs for a natural pairing of flavours. If you don't want to pipe the batter into rounds, drop it by tablespoonfuls (15 mL).
- Portion size 45 servings
- Credits : © CanadianLiving.com
In large bowl, beat egg whites with cream of tartar until soft peaks form. Beat in sugar, 2 tbsp (25 mL) at a time, until stiff peaks form. Beat in almond extract. Fold in chopped and ground almonds.
Using pastry bag fitted with 1/2-inch (1 cm) plain or star tip, pipe batter into about 1-inch (2.5 cm) rounds, 1 inch (2.5 cm) apart, on parchment paper-lined or greased rimless baking sheets. Place whole almond in centre of each.
Bake, 1 pan at a time, in centre of 325°F (160°C) oven for 12 minutes or until golden around edges. Let cool on pan on rack for 5 minutes. Transfer to rack; let cool. (Make ahead: Store in airtight container for up to 2 weeks or freeze for up to 1 month.)
In heatproof bowl over saucepan of hot (not boiling) water, melt white chocolate (if using); drizzle over cookies.
Nutritional facts <b>Per cookie:</b> about
- Sodium 3 mg
- Protein 1 g
- Calories 26.0
- Total fat 1 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 3 g
- Iron 1.0
- Calcium 1.0