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|Egg whites||3 Medium|
|Fine granulated sugar||1 Cup (16 tbs)|
|Almond extract||6 Drop|
|Unblanched almonds/Unblanched hazelnuts||1 1⁄2 Cup (24 tbs), ground|
|Ground nuts||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2922 Calories from Fat 1492
% Daily Value*
Total Fat 178 g274.2%
Saturated Fat 18 g90.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 430.4 mg17.9%
Total Carbohydrates 283 g94.3%
Dietary Fiber 46.5 g186.2%
Sugars 215.2 g
Protein 93 g186.5%
Vitamin A 0.9% Vitamin C 0.95%
Calcium 85.9% Iron 88.9%
*Based on a 2000 Calorie diet
Gradually add the sugar, and continue beating until very thick and the whites hold stiff, shiny peaks.
Take out and set aside 2 tablespoons of the mixture.
Sprinkle the cinnamon, vanilla, and almond extract over the top of the remaining egg whites; beat in.
Then fold in the ground almonds.
Refrigerate, covered, for 30 minutes.
Sprinkle a sheet of waxed paper with fine sugar and ground nuts.
Pat out part of the dough onto this mixture.
Cover with a second sheet of waxed paper, then roll out to 1/3 inch thickness.
Cut with a small star-shaped cutter (1 1/2 inches in diameter).
Arrange the stars 1 inch apart on a well-buttered cookie sheet.
Dot the center of each with a small dollop of the reserved egg white.
Bake in a 275° oven for 25 to 30 minutes, or until a delicate tan color.
Cool on the cookie sheet.
To remove, drop the sheet on a table or counter (the cookies will spring off).