Ingredients:
8 oz (about 2 cups) lightly toasted almonds
1/4 cup matzo cake meal or potato starch
3 egg whites, at room temperature
2/3 cup firmly packed light brown sugar
1 tsp vanilla extract
1/2 tsp cinnamon
Dash of salt
Instructions:
Preheat the oven to 325ºF. Place the almonds in the container of a food processor and process until they resemble a coarse meal.
Beat the egg whites until quite stiff. Beat in the sugar, vanilla, cinnamon, and salt. Gently fold in the ground almonds. Drop by tablespoonfuls on baking sheets which have been coated with a vegetable spray.
Bake for 15 minutes, or until the edges are golden. Remove carefully 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.
Nutritional Information:
Per Cookie: 52 Cal; 3 g Total Fat; 5 g Carb; 00 mg Cholesterol; 7 mg Sodium; 18 mg Calcium; 2g Protein; <1 g Fiber. Dietary Exchanges: 1/2 Fat.
