Almond Angel Cookies

Passover commemorates the Israelite’s exodus from Egypt through the preparation of symbolic foods. Restricting the use of leavening is a reminder of the flat bread eaten during this flight, when there was no time to bake bread.

These cookies are delicious enough to be eaten throughout the year, with or without leavening restrictions.

Makes 4 to 5 dozen

Makes 4 to 5 dozen

Ingredients

• 1 3/4 cups whole, unsalted almonds finely ground (food processor works well for this)
• 1 ½ cups sugar
• 3 large egg whites
• 1 tsp. almond extract
• 1 tsp. vanilla extract
• ½ cup almond slices

Method

• Heat the oven to 375°.
• Line a baking sheet with parchment.
• In the bowl of a food processor with a chopping blade, combine ground almonds, sugar and egg whites on medium speed until thick. Add in extracts and combine.
• Roll the dough in your hands and make very small balls, about 1/2 tsp. size. If the dough is too goopy, use a small spoon. Flatten each ball with dampened fingers and gently press a few sliced almonds on top.
• Bake until just brown of top, about 10 minutes.
• Remove from oven and place cookies on wire rack for 5-10 minutes.
• Remove cookies from baking sheet while slightly warm and place on wire rack to cool.
• Store in an airtight container.