These crisp, nutty cookies are traditional for Passover, but they’re such a light treat — with no added fat and no egg yolks — that they’re nice to have on hand anytime.
Quick to make and a real crowd-pleaser.
½ pound (about 2 cups) lightly toasted almonds
¼ cup matzo cake meal, potato starch, or regular flour
3 egg whites, at room temperature
2/3 cup firmly-packed light brown sugar
1 teaspoon vanilla extract
½ teaspoon cinnamon
1. Preheat the oven to 325. Process the almonds in a food processor until they resemble a coarse meal.
2. Beat the egg whites until stiff. Beat in the sugar, vanilla, cinnamon, and salt. Gently fold in the ground almonds.
3. Drop by tablespoonfuls on an oiled baking sheet or 2. Bake for 15 minutes, or until the edges are golden.
4. Carefully remove with a spatula and set gently to cool on plates. The cookies will be soft at first, but become crisp once cool. Store in an airtight container.
Makes about 3 dozen.