This gluten-free cookie is perfect all year. Be prepared to make several batches of this Turkish delight during Passover
- 3 cups almonds (or a mixture of walnuts and pecans) -
- 1 cup sugar -
- 2 eggs -
- 1 tsp ground cinnamon -
Preheat oven to 350°F.
Steel Blade: Process almonds using on/off pulses until coarsely
chopped, about 30 seconds. (Walnuts and pecans will take less time.)
Don’t grind nuts too fine or you will have nut butter! Empty bowl.
Process sugar with eggs and cinnamon until well mixed, 25 to 30
seconds. Add nuts and process 10 to 15 seconds longer to combine.
Mixture will be like a thick paste.
Drop by teaspoonfuls onto parchment-lined baking sheets, leaving 1
inch between cookies. Bake for 12 to 15 minutes. When done, cookies
will be oatmeal-colored with lightly browned edges. However, they will
be slightly soft and not look fully baked. Do not remove cookies from
pan until completely cooled. They will firm up as they cool. If baked
until firm, they will be too hard when they cool completely.
Yield: 4 to 5 dozen. Freezes well.