These cookies can be whipped up on the spur of the moment and you’ll have no trouble fitting the whole batch of 16 in the Global Sun Oven. I know, there are only nine in the picture; we ate some before I got a chance to take it.
1 cup whole almonds, blanched
2/3 cup sugar
1 large egg white
1/2 tsp almond extract
additional whole blanched almonds, candied cherries
Set Global Sun Oven out to preheat.
Line a baking sheet with parchment paper
Process 1 cup almonds plus sugar in a food processor (pulse) until fine, add egg white, almond extract and salt, pulse until combined. Roll mixture into 16 balls, arrange 2 inches apart on baking sheet. Slightly flatten balls. Press 1 almond or 1 candied cherry on each cookie. Bake until pale golden, cool on rack.
For instructions on how to blanch almonds click here
This entry was posted on Sunday, March 20th, 2011 at 11:52 pm and is filed under Cookies, Daily Solar Cooking Recipe. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.