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The Boston Globe

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.

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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.

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

Adapted from Liora Kushner

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