The other day my friends Treefrogdemon and SpottedRichard asked about a thin crispy cookie. I made one, with rum and coarse salt. But Spotted Richard said she’d imagined something with almond. And so, to be honest, had I. So I tried again. I had two leftover egg whites, and I decided to use them to make a light, thin cookie with almost no flour. (I was worried that this would be one of those occasions that I waste a whole cupboardful of ingredients trying to use up two egg whites, but luckily these turned out very tasty!) They’re thin and lacy and crispy, almost like almond toffee.
Here’s Yellow on the Broom, by Jean Redpath, because I think Treefrogdemon and SpottedRichard will like it, and because springtime is here again!!
4 T soft butter
1 cup sugar
1 t salt
1 cup sliced almonds, ground with…
…3 T flour to be quite fine
1 t vanilla
2 egg whites – beaten till stiff
Cream the butter with the sugar. Add the vanilla and mix in well. Add the almonds, salt and flour, stir to mix well.
Whip the egg whites till they’re quite stiff, and then fold/stir them into the batter.
Preheat the oven to 375.
Drop these on a lightly buttered cookie sheet in very small spoonfuls, quite far apart – they spread a lot. I baked mine for about 10 minutes. If you bake them a little longer, till they start to brown on the bottom, they’ll be crisper. If you take them out a couple of minutes earlier, when they’re still pale, they’ll be crispy on the outside and chewy on the inside. Good either way!!