This traditional Spanish recipe bakes up a light and chewy meringue cookie that will store for several days in an airtight container. To recrisp, heat in a 325°F oven for 5 minutes. The recipe makes 30 cookies.
1 1/2 cups blanched almonds, coarsely chopped
3/4 cup confectioners' sugar plus more for dusting
1 tsp. grated lemon or orange zest
1/2 tsp. cinnamon plus more for dusting
1/4 tsp. cream of tartar
4 egg whites, at room temperature
1 tsp. almond or vanilla extract
1. Preheat the oven to 350°F. Lightly grease a cookie sheet.
2. In a food processor, process the almonds until finely ground. Transfer to a bowl and stir in the 3/4 cup confectioners' sugar, citrus zest, and 1/2 teaspoon cinnamon.
3. In another bowl, combine the cream of tartar and egg whites. With a wire whisk or electric hand mixer, beat until soft peaks are formed. Beat in the almond or vanilla extract and continue to beat until the peaks are stiff but not dry.
4. Carefully fold the beaten egg whites into the almond mixture, and stir just enough to combine. Drop heaping teaspoonfuls of the mixture onto the cookie sheet to form 1 1/2-inch mounds. Bake for 10 to 12 minutes, or until lightly browned. Let cookies cool completely, then dust with additional confectioners' sugar and cinnamon if desired.