Almond Cookies

Once a year (usually the first week of December) I bake a ton of cookies. I like to have plenty on hand for when company comes, to give as hostess gifts, and to serve as afternoon snacks. Last year a friend of mine gave me this recipe to try; and it was a huge hit! It was gluten and casein free, so I didn’t need to modify the recipe at all, and it was delicious!

Amariette (Almond) Cookies
7 egg whites
2 ½ cups sugar, superfine (process granulated sugar in food processor until fine)
2 lbs. ground almonds
2 Tbs. almond extract
1/3 cup granulated sugar
1 cup chopped almonds (or candied cherries)

Preheat oven to 350 degrees. Beat egg whites and superfine sugar until fluffy. Add ground almonds and almond extract; mix well. Shape dough into walnut-sized balls, and roll in granulated sugar. Place chopped almond or candied cherry on top. Bake until firm; oven temperatures may vary, so you’ll need to check these often—bake for about 10 minutes, then check every 2-3 minutes to avoid burning. Yields approximately 4 dozen cookies.