AMARETTI
(Yield: 1½ dozen)
2 egg whites
1 cup sugar
1/8 teaspoon cream of tartar
1 cup finely chopped almonds
¾ teaspoon almond extract
Lightly spray cookie sheets with non-stick vegetable spray.
In a large bowl, beat egg whites until foamy. Gradually beat
in sugar and cream of tartar; beat until very stiff. Fold in almonds
and almond extract. Drop by teaspoonfuls onto prepared cookie sheets;
set stand for 2 hours.
Preheat oven to 350°F.
Bake 12 minutes or until lightly browned.
 
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