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“From Alice Medrich, baking Goddess...”
55 cookies

Ingredients Nutrition

  • 198.44 g blanched almonds or 198.44 g whole almonds or 198.44 g slivered almonds
  • 354.88 ml granulated sugar
  • 7.39 ml almond extract
  • 3-4 large egg whites


  1. In a food processor fitted with a steel blade, combine the almonds and sugar.
  2. Process until the almonds are very fine and the mixture is beginning to pack together around the sides of the bowl, at least 3 minutes.
  3. Add the almond extract.
  4. With the processor on, gradually add only enough of the egg white to form a ball of dough around the blade.
  5. With the processor still running, add only enough of the additional egg white so that the dough has the consistency of very thick, sticky mashed potatoes and no longer forms a ball.
  6. Form the cookies by either piping them or dropping them by spoonfuls onto parchment lined sheet pans.
  7. Use a finger or pastry brush dipped in water to smooth the tops, then allow to rest at room temp for 30 minutes prior to baking.
  8. Preheat the oven to 300°F.
  9. Position the racks in the upper and lower thirds of the oven.
  10. Bake the cookies for 20-25 minutes, or until the edges of the cookies barely begin to color.
  11. Rotate the pans from front to back and top to bottom about halfway through the baking time to ensure even baking.
  12. Slide the parchment onto racks and cool the cookies completely before detaching them from the parchment.

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