Princess Posey’s Crazy Lazy Vacation Cookies

Princess Posey’s Crazy Lazy Vacation Cookies

If you like crispy, crunchy cook­ies and the taste of almonds, you’ll love these!
Prep Time10 min­utes
Cook Time25 min­utes
Total Time35 min­utes
Serv­ings: 12
Author: Stephanie Greene


  • 1 ¾ cups sliced almonds
  • 1 cup confectioner’s sug­ar
  • 2 large egg whites
  • Grat­ed peel of one orange or to taste
  • ½ tea­spoon pure almond extract


  • 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.
  • 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!)
  • Fold egg whites into almond mix­ture; fold in almond extract; fold in grat­ed orange peel.
  • 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.
  • Remove from oven and imme­di­ate­ly trans­fer to a wire rack to cool completely.


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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