Recipe - Almendrados (Almond Cookies)

2 cup Blanched Almonds; Finely
Chopped
2 Egg Whites; At Room
Temperature
1 cup Confectioners’ Sugar; Sifted
1 teaspoon Vanilla Extract

Christmas in Spain is a vast festival that combines the religious spirit of
the Nativity with the delights of the table. In village markets and urban
areas throughout Spain, each holiday specialty recipe is carefully prepared
for holiday feasting and giftgiving.

Extraordinary dulces (sweets) including sugaredfruits, creamfilled cakes
and pastries oozing with jam, fill shops and tearooms everywhere. Just in
case you aren't making a trip to Spain for the holidays, try preparing this
almondpuff cookie tonight and you'll get a taste of Spanish holiday baking
courtesy of The Cook & Kitchen Staff at RecipeaDay.com.

Preheat over to 325F degrees. Lightly toast the almonds and set aside to
cool when complete. Beat egg whites until stiff, but not dry. Gradually add
sugar, beating constantly. After the confectioners’ sugar has been added,
beat 5 to 8minutes longer. Fold in almonds and vanilla. Place by spoonfuls
or shape into rings on a greased cookie sheet. Bake for 17 to 20minutes or
until cookies just begin to color. Removed from cookie sheet to cool. Serve
or store in an airtight container.
Happy Cooking from The Cook & Kitchen Staff at http://www.recipeaday.com

Posted to dailyrecipe@recipeaday.com by The Cook
ownerdailyrecipe@recipeaday.com on Dec 22, 1997