Preheat oven to 350°F. Oil and flour two baking sheets, shaking off the excess flour. Brown almonds on a baking sheet (not one of the floured ones). Once browned, allow to cool and then chop them coarsely. Reduce the heat on the oven to 250°F. (Open oven door a crack to speed up the process of cooling it down from 350°F)
In a large bowl beat egg whites until foamy. Add cream of tartar and salt. Geat until soft peaks form. Gradually add in the sugar, beating until stiff peaks form. They should be stiff, but not dry. Gently fold in the chopped almonds.
Drop by spoonfuls onto the floured cookie sheets. Bake at 250°F for 1-1/2 hours or until firm and golden. Let cool.
Author's Comments
This recipe had it's origins in the "Cucina di Magro" or lean cooking from the various lenten seasons. In some areas these cookies are called "Sighs" for they are as light as a sigh, and not sinful . . . to be eaten at lent!
Taken from my cookbook, "Old Country Italian Cookbook", by Donald JP La Marca
Instructions
Preheat oven to 350°F. Oil and flour two baking sheets, shaking off the excess flour. Brown almonds on a baking sheet (not one of the floured ones). Once browned, allow to cool and then chop them coarsely. Reduce the heat on the oven to 250°F. (Open oven door a crack to speed up the process of cooling it down from 350°F)
In a large bowl beat egg whites until foamy. Add cream of tartar and salt. Geat until soft peaks form. Gradually add in the sugar, beating until stiff peaks form. They should be stiff, but not dry. Gently fold in the chopped almonds.
Drop by spoonfuls onto the floured cookie sheets. Bake at 250°F for 1-1/2 hours or until firm and golden. Let cool.
Author's Comments
This recipe had it's origins in the "Cucina di Magro" or lean cooking from the various lenten seasons. In some areas these cookies are called "Sighs" for they are as light as a sigh, and not sinful . . . to be eaten at lent!
Taken from my cookbook, "Old Country Italian Cookbook", by Donald JP La Marca
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