14 Servings
20 Minutes
Allergens
These cookies are a staple in my house for Pesach. It takes almost no time to throw them together and only 10–15 minutes to bake. Combine that with the ingredient list that is only three lines long; equipment required that is only a bowl, a spoon and a baking sheet and the taste that is out of this world. Who wouldn’t want this in their Pesach repertoire when all resources (human and otherwise) are stretched to a limit.
Preheat the oven to 325 degrees. Line cookie sheets with Gefen Parchment Paper.
Mix together ground almonds and sugar. Stir in egg whites and mix to make a paste.
Drop by teaspoonful onto the prepared cookie sheets and bake for 10 – 15 minutes or until golden.
OPTIONALLY, use sliced almonds to decorate the top.
These were delicious but, like another reviewer noted, they didn’t come out looking anything like the photo. Ours didn’t flatten out on their own so I flattened them with a spatula. I also increases the temperature to 375 to get them to be a golden brown without drying them out so they could have a chewiness like a macaroon. I might try these again but not flatten them and see how the taste…
These are delish! I added vanilla sugar. Vanilla makes everything taste even better
The cookies were good but looked nothing like the picture. I kept checking to see if I missed anything but I didn’t.
Took me 5 minutes to make. I added chocolate chips too. They came out great!