1. throw the almond kernels into boiling water, drain, rinse when cool, finally flick off the skins. Lay them out on a baking tray and dry them in the oven at 150 °C for about 10 minutes. Finally, grate finely.

2. whip the egg whites until soft, then add the grated almonds and sugar by the spoonful, and finally the spices.

3. when the whole is incorporated, empty the quantity into a large saucepan and dry more than make on a mild fire for 30 to 40 minutes, stirring repeatedly with a wooden spoon.

4. using two teaspoons, place small heaps on a board lined with parchment paper.

5. dry the almond cookies at 130 degrees in the oven for about 40 minutes more than bake them. The cookies should remain light in color. The cookies will keep fresh for months in a tin.

Tip: Stock up on high-quality spices – it pays off!

Piedmontese Almond Cookies – Brutti Ma Buoni

Ingredients:

Instructions:

Related Recipes: