Full Everyday Recipes

1 Egg whites

1/3 c Sugar

1 c Sliced almonds

Chocolate bits; for topping Recipe by: Evelyne Johnson Preheat
the oven to 300.
Line a cookie sheet with parchment paper.
Stir
together the egg white and sugar (I don’t even use a mixer) and
then stir in the almonds.
Drop by teaspoon (they shouldn’t be more
than 2 inches in diameter) and top with a chocolate chip.

Bake about 20 minutes until lightly browned.
When you remove
from the oven mash down the chocolate bit (it makes it look like a
dab of icing) and let it cool before removing from sheet.
I use the
same ingredients in the food processor and make balls out of the
dough just over an inch in diameter.
I flatten them slightly by
pushing down drained maraschino cherry on top.
I usually do double
the recipe.
I make these all year because they’re so simple to
make, everybody loves them AND they are good for Pesach.
—–