1/4 cup melted butter (half a stick) 1.5 oz (40g) slivered almonds
Cookware
1 small bowl
1 baking sheet
Preparation
Beat the egg whites for 3 to 4 minutes while gradually adding the sugar, careful not to allow stiff peaks to form. While still mixing, add the flour, melted butter and almonds. Once the mixture is well blended your dough is ready
Grease and flour one or two baking sheets.
Drop teaspoon-sized balls of dough onto the baking sheet, which will spread out while baking.
Bake at 425 degrees for 4 to 5 minutes, checking frequently as these cook quickly!
Once baked, remove them with a large, thin knife and place on a rolling pin, allowing them to cool and form their shape on the pin. Be careful, they will be very fragile! The cooled cookies should have a curved shape.
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Final Thoughts
One of Grandma Arlette's "best sellers"!
As with all cookies, to stay nice and crunchy these should be stored in a tin box once they have completely cooled.
