4 lg Egg whites 1 3/4 c Sugar
1 t Grated orange peel 1/2 t Baking powder
1 1/2 c Salted almonds 1 3/4 c Flour
With an electric mixer on medium speed, beat egg whites and sugar with
orange peel and baking powder until blended. Gradually add nuts and
flour, beating until mixture is thoroughly mixed. Cover and chill
until firm enough to handle, at least 1 hour or up to 1 day. Lightly
flour your hands and pinch off a 3-Tbsp-size piece of dough. On a
lightly floured board, use the palms of both hands to evenly roll an
8-inch-long rope. Cut rope in half; roll each half out again to 8
inches. Fold 1 inch of each end back onto rope; pinch ends to make
bone-end shapes. Repeat to shape all the dough. Place bones 1 inch
apart on buttered and flour-dusted 12×15 inch baking sheets. Bake in
a 325 oven until cookies are lightly browned on bottoms, about 20
minutes. (If using 2 pans in 1 oven, switch positions halfway
through baking). With a wide spatula, transfer bones to racks to
cool. Serve or store airtight up to 3 days. Makes about 2 dozen.
Notes: Be sure to use *only* the 3-Tbsp-size dough to size bones. Any
bigger and you’ll end up with clubs, not bones. The finished shape
looks like a femur (thigh-bone). Also, try rolling the dough out and
use bone-shaped cookie cutters. Don’t place cookies closer than
1-inch apart – they spread during baking!
Yields
1 servings
