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Chewy Almond Cookies

Yield Makes 2 dozen


  • 3 3/4 cups slivered almonds
  • 2 egg whites
  • 1/2 cup sugar
  • 1/2 teaspoon ground cardamom
  • 1 tablespoon rose water*

How to Make It

  1. Process almonds in a food processor 9 minutes or until a paste forms, stopping to scrape down sides.

  2. Beat egg whites at medium speed with an electric mixer until stiff peaks form.

  3. Combine almond paste, sugar, and cardamom in a bowl, mixing with hands until blended. Add egg whites; knead by hand until smooth and doughlike consistency.

  4. Dip fingers in rose water, and shape dough into 1-inch balls (about 1 tablespoon dough for each cookie). Slightly flatten with thumb, and pinch sides to form star- and diamond-shaped cookies. Place cookies on an aluminum foil-lined baking sheet.

  5. Bake on middle rack of oven at 325° for 15 to 20 minutes or until bottoms are lightly browned. Remove cookies immediately to wire racks; cool.

  6. * Rose water can be found in Middle-Eastern markets or in health food stores. Water may be substituted.