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    Almond Cakes


    Source of Recipe


    Cooking Light, Nov/Dec 1994, page 105

    List of Ingredients




    1 cup blanched almonds
    1 1/3 cups sugar
    1 cup all-purpose flour
    1 teaspoon rose water -- (optional)
    3 egg whites

    Recipe



    Place almonds in food processor, and process until finely ground. Add sugar and flour; process until blended. Add rose water and egg whites; process until well-blended (the mixture will be very thick). With floured hands, shape the dough into 28 balls, and place 2 inches apart on baking sheets coated with cooking spray. Bake at 325ºF for 28 minutes or until crisp on the outside and soft on the inside; cool on racks. Yield: 28 cookies

    NOTES : The original version of these cookies called for 2 cups of almonds. We replaced 1 cup with flour for a healthier, but still delicious, alternative.

 

 

 

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