Makes about eighteen 3-inch cookies
1-1/4 cups sliced or slivered almonds
2 egg whites
1 cup granulated sugar
1 teaspoon vanilla extract
Grated zest of 1 medium orange
Confectioners’ sugar *
Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment
Grind the almonds in a food processor until reduced to a semi-fine powder.
In a bowl, beat the egg whites on high speed, adding the sugar a little at a
time. Once all of the sugar was been incorporated, add the vanilla. Continue
beating the whites until very thick and glossy, about 5 minutes. You should be
able to turn the bowl upside down and the beaten whites will stay inside.
With a rubber spatula, fold in the ground almonds and orange zest. Use 2
spoons to scoop the mixture onto the prepared baking sheets. The cookies
should be lozenge-shaped, about 2-1/2 inches long x 1 inch wide. Only put
about 9 cookies on each baking sheet as they will spread a little. Dust the
tops of the cookies with confectioners’ sugar.
Bake for 15 minutes, or until firm to the touch, but pale in color, not brown.
Transfer the cookies to wire racks to cool. When completely cool, re-dust the
tops with confectioners’ sugar.
*Some confectioners’ sugar incorporate a small amount of cornstarch to
prevent clumping. If you are concerned about gluten, check to be sure that the
confectioners’ sugar you buy does not contain wheat starch; some brands have
recently been substituting it for the cornstarch.