Food & dining

Recipe for almond crisps

Makes about 24

These cookies will keep for up to a week, so you can make them before Passover and serve them for Mimouna.

2egg whites
cups confectioners’ sugar
1teaspoon vanilla extract or vanilla bean paste
cups sliced almonds

1. Set the oven at 325 degrees. Line 2 baking sheets with parchment paper.

Advertisement

2. In a large bowl, whisk the egg whites with a fork until they are frothy. Using a wooden spoon, stir in the sugar and vanilla extract or paste. Fold in the almonds.

3. Use a tablespoon to scoop 2-inch rounds of batter onto the prepared baking sheets. The batter will get a little runny, so after every few scoops, stir it, working up from the bottom of the bowl.

Get The Weekender in your inbox:
The Globe's top picks for what to see and do each weekend, in Boston and beyond.
Thank you for signing up! Sign up for more newsletters here

4. Bake for 12 to 15 minutes, until cookies are golden. Transfer to a wire rack to cool.

Adapted from Liora Kushner

Loading comments...
Real journalists. Real journalism. Subscribe to The Boston Globe today.
You're reading  1 of 5 free articles.
Get UNLIMITED access for only 99¢ per week Subscribe Now >
You're reading1 of 5 free articles.Keep scrolling to see more articles recomended for you Subscribe now
We hope you've enjoyed your 5 free articles.
Continue reading by subscribing to Globe.com for just 99¢.
 Already a member? Log in Home
Subscriber Log In

We hope you've enjoyed your 5 free articles'

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week
Marketing image of BostonGlobe.com
Marketing image of BostonGlobe.com