Ingredients
Directions
Preheat the oven to 325 degrees F.
Toast the almonds on a baking sheet in the oven until they are golden brown, about 8 to 10 minutes. When the almonds are toasted coarsely chop either by hand or in a food processor.
Put the egg whites in the bowl of a stand mixer and add a pinch of salt. On the second highest speed of the mixer beat the egg whites until they come to medium peaks. With the mixer running, gently sprinkle in the sugar and cinnamon. Beat until stiff peaks form, then remove the bowl from the mixer. Gently fold in the chopped almonds in 3 additions.
Drop the batter in 1-inch balls onto a cookie sheet. Bake for 14 minutes. Remove from the oven and cool. These cookies can be stored in an airtight container for up to a week.
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By kmatherly
on March 31, 2012
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the cookies were nice and fluffy when I put them in the oven, even fluffy-ish when the timer went off, but as soon as I took them out of the oven, they sank. Also, I used one of those rubber cooking sheets, I couldn't get a single cookie off it. I tried this recipe because I didn't have 2 hours to waste on making cookies.
By jessinsv
on January 22, 2012
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Terrible. These did not rise at all. I tried another recipe with cream of tartar and had much better luck!
By josievilla
on December 09, 2011
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This recipe is excellent except for the baking time. 14 minutes makes a gooy cookie it should be at least 30 to 35 minutes baking time.
Read all 26 reviews