Sliced Almond Cookie

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Title: SLICED ALMOND COOKIE
Categories: Passover, Cookies
Yield: 20 cookies

1 Egg whites
1/3 c Sugar
1 c Sliced almonds
Chocolate bits; for topping

Recipe by: Evelyne Johnson

Preheat the oven to 300. Line a cookie sheet with
parchment paper. Stir together the egg white and sugar
(I don't even use a mixer) and then stir in the
almonds. Drop by teaspoon (they shouldn't be more than
2 inches in diameter) and top with a chocolate chip.
Bake about 20 minutes until lightly browned. When you
remove from the oven mash down the chocolate bit (it makes
it look like a dab of icing) and let it cool before
removing from sheet.

I use the same ingredients in the food processor and
make balls out of the dough just over an inch in
diameter. I flatten them slightly by pushing down «
drained maraschino cherry on top.

I usually do double the recipe. I make these all year
because they're so simple to make, everybody loves
them AND they are good for Pesach.

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