These cookies were an interesting mix of simplicity and Martha-Brand Complexity. First, I thought these cookies would be easy; they only have four ingredients, after all. Then I sat down to read the recipe, and, well, a couple things jumped out at me.
First, you toast the almonds, then process them to a fine powder in the food processor with some powdered sugar. Then you whip some egg whites to stiff peaks. (I haven't done this in a while, and think I took the egg whites too far... but they still worked out. So, all's well that ends well) Then you fold the two together and add a little almond extract. Then you pipe them into little rings on the cookie sheet. So, I ended up with a sink full of dirty dishes, which is something I try to avoid at all costs.
So, was it worth it? Absolutely! These are may be my favorite cookie so far (although I say that after I make most of my cookies). They are crispy and crunchy and sweet and almond-y. Bonus: they would probably be good for people who have dietary restrictions, no dairy, almost no fat, no gluten. Two thumbs up from me! (Or at least I would give two thumbs up if I didn't have my hands full of cookies.)
Next week: Blueberry Bonanza Bars, p.186
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