Dinosaur bones
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Sliced almonds - (2.25 oz); (1/2 cup) |
| ½ | teaspoon | Freshly grated lemon peel; (yellow |
| Rind of 1/2 lemon) | ||
| 4 | Egg whites | |
| 1 | cup | Granulated sugar |
| ¼ | teaspoon | Almond extract |
| 5½ | cup | All-purpose flour |
| ½ | teaspoon | Baking powder |
Directions
Preheat oven to 350 degrees. Toast almonds on a cookie sheet until golden, about 6 minutes. Let cool slightly. Turn off oven; set nuts aside. Combine lemon peel, egg whites and sugar in a large mixing bowl. With an electric mixer, beat mixture on high speed for 2 minutes, until it is white, frothy and the sugar has dissolved. Stir in almonds, almond extract, flour and baking powder. Cover bowl with plastic wrap; refrigerate until well chilled. Heat oven to 350 degrees. Lightly coat a baking sheet with nonstick cooking spray or line with parchment paper. Lightly flour your hands and roll small pieces of dough into 3-inch logs. Fold the tips of each log back to form bulges at both ends. Press in the center of each bulge to make an indentation -- like the ends of a leg bone. Place the cookies about 2 inches apart on prepared baking sheet. Bake for 18 to 20 minutes, until golden. Remove from baking sheet; let cool completely on a rack.
Recipe Source: St. Louis Post-Dispatch - 11-02-1998 By Charlotte Balcomb Lane
Formatted for MasterCook by Susan Wolfe - vwmv81a@...
Converted by MM_Buster v2.0l.
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