Almond Cookies

These delicate, crunchy cookies are equally good for Passover and throughout the year. The recipe is from Shoshannah Seidman who first served them to us at a Shabbat dinner in Skokie, IL, December 31, 2004. They freeze beautifully.


Yield: 42 cookies

Preheat the oven to 375°F.

Slightly beat the egg whites with a fork (until they are blended). Add the sugar and mix until the sugar is incorporated. Add the almonds and mix until the almonds are covered with the egg mixture. Drop by spoonful on a cookie sheet covered with parchment paper. Rotate the cookie sheets during the baking time. Bake for approximately 12-15 min.or until golden brown. Wait for a few minutes before removing the cookies. Cool thoroughly and wrap in two layers of zippered bags for freezing.

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