- Level: Easy
- Yield: 44 to 48 cookies
- Nutritional Analysis Per Serving (Serving Size: 1 of 46 servings)
Calories: 37 | Total Fat: 2 g | Saturated Fat: 0 g
Carbohydrates: 4 g | Dietary Fiber: 1 g | Sugar: 3 g
Protein: 1 g | Cholesterol: 0 mg | Sodium: 6 mg - Total: 50 min
- Prep: 10 min
- Inactive: 15 min
- Cook: 25 min
- 2 cups sliced almonds
- 4 egg whites
- Pinch kosher salt
- 3/4 cups sugar
- Pinch ground cinnamon
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Directions
- Preheat the oven to 325 degrees F.
- Spread the almonds on a baking sheet and toast them until golden brown, about 8 to 10 minutes. Roughly chop the toasted almonds by hand or in a food processor for that perfect crunch.
- In the bowl of a stand mixer, beat the egg whites with a pinch of salt on medium-high speed to medium peaks. Gradually add the sugar and cinnamon while mixing, then beat to stiff peaks. Gently fold in the chopped almonds in three batches for light, airy cookies.
- Drop the batter in 1-inch balls onto a cookie sheet. Bake for 14 minutes until delicately golden. Cool completelythese delightful cookies stay fresh in an airtight container for up to a week!
Whip up these crispy, almond-packed delights today and savor the simple joy of homemade treats that everyone will love!
