2 cups almond cookies, finely chopped;
2 egg whites;
1 cup sifted powdered sugar;
1 teaspoon vanilla essence on powder.
Preheat oven to 325 F and lightly toast the almonds. Set aside. Beat egg whites to stiff peaks. Gradually add sugar, beating constantly. After all sugar is added, beat 5 minutes more. Fold almonds and vanilla into the mixture. Place the cookie mixture by spoonfuls on greased cookie sheet or over parchment paper. Bake in a preheated oven at 350 F for 15-18 minutes or until cookies just begin to get lightly golden in color. Buen Provecho!
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.