Source: www.vegkitchen.com

Light and airy cinnamon and almond cookies.

Servings

8.0
8 oz  whole almonds 0.25
0 1/4 cup  potato starch 3.0
3 each  egg whites 0.6667
0.6667 cup  packed light brown sugar 1.0
1 tsp  vanilla extract 0.5
0 1/2 tsp  ground cinnamon 1.0
1 pinch  salt 1.0
1 each  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.