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Winding Oak's Bookology Magazine

Princess Posey’s Crazy Lazy Vacation Cookies

Princess Posey's Crazy Lazy Vacation Cookies
Serves 12
If you like crispy, crunchy cookies and the taste of almonds, you’ll love these!
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 1 ¾ cups sliced almonds
  2. 1 cup confectioner’s sugar
  3. 2 large egg whites
  4. Grated peel of one orange, or to taste
  5. ½ teaspoon pure almond extract
Instructions
  1. Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet and toast in oven until lightly browned and fragrant, 7 to 9 minutes. Remove from oven; let cool.
  2. Combine almonds and sugar in food processor and grind to a fine powder. Transfer to a medium bowl. In a separate bowl, beat eggs whites until stiff peaks form. (Tip: if you beat the whites in a bowl over simmering water, they’ll beat faster. You can do it by hand or with a mixer. It’s fun!)
  3. Fold egg whites into almond mixture; fold in almond extract; fold in grated orange peel.
  4. Line a baking sheet with parchment paper. Transfer almond mixture to a pastry bag fitted with a ½-inch plain tip.* Pipe twenty 2-inch rings onto prepared sheet, about 1 inch apart. Bake until golden brown and firm to the touch, about 25 minutes.
  5. Remove from oven and immediately transfer to a wire rack to cool completely.
Notes
  1. If you don’t have a pastry bag, you can cut the corner off a large plastic bag and use it. It’s not perfect, but it works.
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