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