This is one of those ingenious recipes: loved for its few ingredients and lack of complexity. And huge flavor. It’s quick to prepare, hard to mess up and enjoyed by all — except those who are almond-phobic or allergic.
I’ve made them all year round, but always during Passover. After a few days of intense matzah-ness everyone seems to be hunting for dessert alternatives devoid of matzah and, like coconut filled macaroons, this is another one of those options.
Many years ago my friend Debbie shared this recipe with me after her mother in Brooklyn shared it with her. After I shared it with my mother, it became one of the staples ever present on her kitchen counter, alongside her beloved mandelbroit.
On occasion I melt dark chocolate and drizzle it over the cookies as they rest on a cooling rack, but more often I do nothing at all, just let them cool down, then tuck them away in an airtight container.
ALMOND CRISP COOKIES
Heat oven to 300 degrees.
12 ounces Almonds, (approx 3½ cups), you can use sliced or slivered, skin on or off
3 large eggs — WHITES ONLY
1/3 cup granulated sugar, scant
1/4 tsp fine kosher or sea salt
Cool slightly on parchment until firm, then transfer to a cooling rack.
Note: If the cookies stick to the parchment, the bottom sides of the cookies are not cooked through. When this happens I put them in the oven for a few more minutes, watching carefully as they will quickly turn from brown to burned! If you don’t want to do this, you can usually still peel them off and they’ll harden as they cool. Alternatively, use of a silicone liner instead of parchment on your cookie sheet should eliminate this problem.
PALEO ALMOND CRISP COOKIES
I substituted the granulated sugar for Organic Coconut Palm Sugar. Although it’s suppose to be a 1:1 substitution, the cookies weren’t quite as sweet, but they were just as delicious. They took on a deeper color after a shorter baking time baking so I recommend baking them for 18-22 minutes.