Toasted-Almond Cookies

Name: Toasted-Almond Cookies
Cook time: 1 1/4 hr
Total time: 2 hr
Yield: Makes about 16 cookies
Ingredients: 2 large egg whites, at room temperature 30 minutes; 1/2 stick unsalted butter, softened; 1/2 cup sugar; 6 tablespoons all-purpose flour; 1/4 teaspoon pure vanilla extract; 1/8 teaspoon salt; 3 ounces sliced almonds (1 cup), toasted and cooled; Equipment: a 17- by 11-inch nonstick bakeware liner such as Silpat

By Ruth Cousineau

January 15, 2008

Ultra-thin and wonderfully crisp, these cookies pack plenty of flavor into a slim package. We like to pair them with the prunes in wine or the orange tapioca pudding, but they're also wonderful on their own or with a hot cup of coffee.

Cooks' note:

Cookies keep in an airtight container at room temperature 5 days.

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