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.
Bookol­o­gy Mag­a­zine https://www.bookologymagazine.com/
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