Step by Step
- Preheat the oven to 300℉ (150 °C) and line a cookie sheet with parchment paper or a silicon mat.
- Place the almonds into a food processor and pulse until course. Add the sugars and pulse until a fine crumb forms.
- Optionally add in the almond extract and then pulse in the egg whites one by one until a thick dough ball forms.
- Use a small cookie scoop to measure out your cookies. Roll the dough in your palms and place them on a cookie sheet.
- Leave them round or flatten gently. Top with a maraschino cherry or one whole almond.
- For softer, chewier cookies, bake for 25 minutes. For crisper cookies, bake for 30 minutes.
- Remove from the oven and transfer to a cooling rack.
- Roll some of the cookies in powdered sugar to coat them.
Nutrition
Serving: 1 cookieCalories: 85 kcalCarbohydrates: 9 gProtein: 3 gFat: 5 gSaturated Fat: 0.4 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 3 gTrans Fat: 0.002 gSodium: 6 mgPotassium: 73 mgFiber: 1 gSugar: 6 gVitamin A: 1 IUCalcium: 25 mgIron: 0.3 mg
