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Name: Brown Sugar Almond Crisps
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: Sugar; 3/4 c Fimly packed light brown; 2 ts Matzo meal (not cake meal); Almonds (about 3-1/2 oz); 2 lg Egg whites; 3/4 ts Vanilla; 2 ts Potato starch; 3/4 c Coarsely chopped slivered; 1/8 ts Salt

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INGREDIENTS

Sugar
3/4 c Fimly packed light brown
2 ts Matzo meal (not cake meal)
Almonds (about 3-1/2 oz)
2 lg Egg whites
3/4 ts Vanilla
2 ts Potato starch
3/4 c Coarsely chopped slivered
1/8 ts Salt

INSTRUCTIONS

Preheat oven to 300. Line 2 double-layer cushion-type baking sheets with parchment paper. (You can make your own double layer sheets by stacking staking sheets on top of one another.) Force brown sugar through a coarse sieve into a small bowl. In a bowl with an electric mixer beat whites with salt and vanilla on high speed until they just hold soft peaks. Gradually add sugar and beat meringue until it holds stiff peaks, 3-5 minutes.A stiff meringue will spread less during baking.) Sprinkle potato starch, matzo meal, and almonds on meringue and beat on low speed 3 seconds, or until combined well (or fold hin with a spatula). Drop meringue by heaping teaspoons to form 2": mounds about 1-1/2" apart on prepared baking sheets and bake in middle of oven 15 minutes (do not over-bake). Turn off oven and let cookies stand 15 minutes. Remove parchment from baking sheets and cool cookies on it 5 minutes. m(Cookies will continue to firm up as they mcool.) Peel off parchment carefully and transfer cookies to a rack to cool completely. Cookies will be crisp on top and slightly chewy inside. Cookies may be made 2 days ahead and kept in an airtight container (tops will soften slightly) or frozen 2 weeks. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

NOTES

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Brown Sugar Almond Crisps

Sugar
3/4 c Fimly packed light brown
2 ts Matzo meal (not cake meal)
 Almonds (about 3-1/2 oz)
2 lg Egg whites
3/4 ts Vanilla
2 ts Potato starch
3/4 c Coarsely chopped slivered
1/8 ts Salt

Preheat oven to 300. Line 2 double-layer cushion-type baking sheets  with parchment paper. (You can make your own double layer sheets by  stacking staking sheets on top of one another.)    Force brown sugar through a coarse sieve into a small bowl.    In a bowl with an electric mixer beat whites with salt and vanilla on  high speed until they just hold soft peaks. Gradually add sugar and  beat meringue until it holds stiff peaks, 3-5 minutes.A stiff  meringue will spread less during baking.) Sprinkle potato starch,  matzo meal, and almonds on meringue and beat on low speed 3 seconds,  or until combined well (or fold hin with a spatula).    Drop meringue by heaping teaspoons to form 2": mounds about 1-1/2"  apart on prepared baking sheets and bake in middle of oven 15 minutes  (do not over-bake). Turn off oven and let cookies stand 15 minutes.  Remove parchment from baking sheets and cool cookies on it 5 minutes.  m(Cookies will continue to firm up as they mcool.) Peel off parchment  carefully and transfer cookies to a rack to cool completely. Cookies  will be crisp on top and slightly chewy inside.    Cookies may be made 2 days ahead and kept in an airtight container  (tops will soften slightly) or frozen 2 weeks.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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Nutrition

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Serving Size: 1 Serving (420g)
Recipe Makes: 1 Servings

Calories: 278
Calories from Fat: 6 (2%)

Amt Per Serving		% DV

	Total Fat 0.7g	1 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 658.4mg		23 %
Potassium 660mg		17 %
Total Carbohydrate 23.2g		7 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 23g
Protein 43.3g		62 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 278

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