These delicious cookies are traditionally made during Passover, but are also good throughout the rest of the year.
Makes about 20 cookies
Cooking Time: 40 minutes
- One and a half cups of almond flour or almond powder
- 2/3 cup of sugar
- Two egg whites
- Slivered Almonds
Mix the almond flour, sugar, and egg whites in a bowl. Mix and fold with hands. Use gloves to avoid the dough sticking to your hands. Fold indigents until it forms a mixed clump of sticky dough.
Roll the dough into small meatball-like balls and place on a baking sheet with parchment paper. With wet fingers, lightly dab on each and flatten out to create a dip. Sprinkle the slivered almonds on top and bake at 325 degrees for 20 minutes.
Special thanks to Lilian Mourad for her time and recipe
Photography by Ezra Moussa