Source: www.vegkitchen.com

Light and airy cinnamon and almond cookies.

Servings

8 oz whole almonds , lightly toasted
0.25 cup potato starch (or matzo cake meal)
3 egg whites , at room temperature
0.67 cup packed light brown sugar
1 tsp vanilla extract
0.5 tsp ground cinnamon
1 pinch salt
1 cooking spray

1 Preheat the oven to 325 degrees F.
2 Place the almonds in a food processor, and process until they resemble a coarse meal.
3 Beat the egg whites until quite stiff. Beat in the sugar, vanilla, cinnamon, and salt.
4 Gently fold in the ground almonds.
5 Drop by tablespoonfuls on baking sheets which have been coated with a vegetable spray.
6 Bake for 15 minutes, or until the edges are golden.
7 Remove carefully with a spatula and set gently to cool on plates. The cookies will be soft at first, but become crisp once cool. Store in an airtight container.

Macaroons are traditional to Passover, but don't limit the use of these light and crisp cookies to Passover only. When making them at other times, you can use regular flour instead of the potato starch or matzo cake meal.