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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


1 cup (4 ounces by weight) sliced almonds
1/2 cup (4 ounces by weight) superfine sugar
1 teaspoon flour
2 egg whites
1 egg
1 1/2 ounces melted butter
2 ounces sliced almonds

Preheat oven to 350 degrees.

Combine the almonds, sugar, and flour in a food processor. Mix to a coarse powder.
Add the egg whites, egg, and melted butter. Stir well. The mixture should have a medium light consistency.
Grease a cookie sheet, and spoon the batter onto the cookie sheet, the equivalent of a teaspoon, spacing the cookies 3 inches apart.
Sprinkle sliced almonds on each cookie.
Bake for about 10 minutes or until golden brown.
Use a spatula to loosen the almond cookies.
Place the hot cookies in a ring mold to give them a curved shape.
As they cool, they become crisp. Store in a cookie tin.

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