46
Almond Kisses
3 egg whites
1
1
⁄2 cups sugar
1 teaspoon almond
extract
2 cups sliced almonds
Place egg whites in mixer bowl. Attach bowl and
wire whip to mixer. Gradually turn to Speed 10 and
whip about 2 minutes, or until soft peaks form.
Reduce to Speed 4 and gradually add sugar,
beating about 1 minute. Stop and scrape bowl. Add
almond extract. Turn to Speed 10 and whip 1
1
⁄2
minutes, or until very stiff. Fold in almonds with
rubber spatula.
Drop by tablespoonfuls onto greased and floured or
parchment paper-covered baking sheets. Bake at
325°F for 15 minutes. Cool on wire racks.
Yield: 36 servings (1 cookie per serving).
Per serving: About 66 cal, 1 g pro, 9 g carb,
3 g fat, 0 mg chol, 5 mg sod.
VARIATION
Almond Kisses for Gift Giving
Prepare as directed above, using 6 quart mixer
bowl.
Yield: 144 servings (1 cookie per serving).
Tip: After cookies are completely cooled, pack in
layers in covered container. Freeze up to 1 month.
12 egg whites
6 cups sugar
1 tablespoon almond
extract
6 cups sliced almonds
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