Almendrados (Almond Cookies)
2 c Blanched almonds; finely chopped
2 Egg whites; room temp
1 c Confectioners' sugar; sifted
1 ts Vanilla extract
Pre-heat over to 325F degrees. Lightly toast the almonds and set aside to cool. Beat egg whites until stiff, but not dry. Gradually add sugar, beating constantly. After the confectioners' sugar has been added, beat 5 to 8-minutes longer. Fold in almonds and vanilla. Place by spoonfuls or shape into rings on a greased cookie sheet. Bake for 17 to 20-minutes or until cookies just begin to color. Removed from cookie sheet to cool. Serve or store in an airtight container. Makes About 3-Dozen Cookies
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