DirectionsStep1Preheat oven to 350°F and lightly toast the almonds on a sheet pan for 8 to 10 minutes. Set aside and let cool completely.Step2Turn the oven down to 300°F and line two sheet pans with parchment paper.Step3Combine the flour, sugar, baking powder, and salt together in a medium bowl. Stir in the cooled almonds. Add the egg whites and stir until the dough comes together, about 1 minute. The dough will be quite soft.Step4Generously flour a piece of parchment to work on. Divide the dough in half and place one piece on the floured parchment. Dust the dough with flour and use floured hands to roll the dough into a rope about 1 inch t…Step5Slice through the rope at 1-inch intervals. You will need to keep patting the dough back into the 1-inch rope as you go. Place the cookies 3 inches apart on a parchment-lined pan.Step6Bake the cookies for 30 to 35 minutes or until they are just slightly browned on the top. Allow the cookies to cool completely on the pan and store in an airtight container for up to a monthIngredientsIngredients125 gramsWhole Raw Almonds (or walnuts, pecans, cashews, raisins, or crazins)75 gramsUnbleached All-Purpose Flour (plus flour for dusting)250 gramsSugar5 gramsBaking Powder1 pinchFine Sea Salt2 Large Egg WhitesNutritionalNutritional100 Calories3 gTotal Fat17 gCarbohydrate7 mgSodium2 gProteinFrom tasteofartisan.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
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