Makes about 24
These cookies will keep for up to a week, so you can make them before Passover and serve them for Mimouna.
|⅔||cups confectioners’ sugar|
|1||teaspoon vanilla extract or vanilla bean paste|
|2½||cups sliced almonds|
1. Set the oven at 325 degrees. Line 2 baking sheets with parchment paper.
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