These look wonderful, but how about nutritional information. Many of us want and need that. Is that possible?

these are amazing. very quick and easy recipe to throw together; love it!

these are amazing. very quick and easy recipe to throw together; love it!

READ THE RECIPE AGAIN. #1 refers to toasting the almonds.
#3 refers to baking the cookies after the batter has been mixed.

Mykele, I wonder if the oven temp wouldn't be better at 300 degrees? In the only other egg white cookie I've done, the temperature was lower.

Gloryan, Line #1 Is referring to toasting the almonds, which do better spread out. #3.The timing also refers to the toasting of the almonds. It can be confusing.

Two different directions on cooking. Line #1 tells you to spread mixture on rimmed baking sheet - line 3 tells you you something different.. Timing 6-7 minutes in #1 and 25 minutes.in #3

I too feel that 25 minutes at 350 degrees is a bit high and wonder if they
left out the proper temperature for actual baking. They do say 350
degrees for the almonds to begin with but no change in temperature
for the cookie baking. Just wondering.....Mykele

My cookies came out really really flat. The dough was way too soft. not sure what i did wrong but the taste was great!

these are really fabulous. very crisp, and different. lingering almond flavor.

I love amaretto flavor. Wondering how do you store these and for how long. Its a meringue-type cookie, no?

These cookies are even preetier if you do not ground the almonds and add sesame seeds. Yummy

this cookies would be good with mascarpone cheese on them.

Anyone know the answer to swmarysville's question about cooking so long at 350? That seems like it would make the eggwhites hard not crisp? any comments? I may try another site for similar recipes and get more info before baking these.

Hi Bizwool,
Spain exports wonderful almonds! Try mail order in europe or us.

If you boil or simmer the Amaretto it will destroy the flavor. I've tried it and I know.

Where do you find almond meal???

Thanks quillann for your suggestion for the ameritti crisps. The 51/2 oz of almond meal worked out great !!!

Happy Holidays
"KK"

I recently used Amaretto when I ran out of Almond extract. The flavor is too mild and if you add more you would alter the recipe. Maybe cooking down the Amaretto might work, haven't tried it, just a thought.

I, too would like to know the answer to the question to use Amaretto instead of almond extract. Has anyone tried it?

I would also like to know the answer to Bizwool's request to utilize Amaretto di Saronno for almond extract. please email me mmrq1953@aol.com

I live in Spain and can't find almond extract... not for love or money. Could I substitute with amaretto liqueur? (di Saronno for example?) Anybody know? Thanks.

Should these cookies really be baked at 350 for 25 min? That seems awfully high heat for egg whites for that length of time.
sw

5 1/2 ounces - you'd just be skipping the step of running the sliced almonds through the food processor in order to grind them. Good luck - it looks like a delish recipe.

I am planning to make this cookie and have decided to try ground almond meal. How much do you I should use in place of the sliced almonds ?

Thanks
"KK"