KitchenAid KP26M1XDP Use & Care Guide - Page 48

Almond Kisses

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Almond Kisses 3 egg whites 11⁄2 cups sugar 1 teaspoon almond extract 2 cups sliced almonds Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Gradually turn to Speed 10 and whip about 2 minutes, or until soft peaks form. Reduce to Speed 4 and gradually add sugar, beating about 1 minute. Stop and scrape bowl. Add almond extract. Turn to Speed 10 and whip 11⁄2 minutes, or until very stiff. Fold in almonds with rubber spatula. Drop by tablespoonfuls onto greased and floured or parchment paper-covered baking sheets. Bake at 325°F for 15 minutes. Cool on wire racks. Yield: 36 servings (1 cookie per serving). Per serving: About 66 cal, 1 g protein, 9 g carb, 3 g fat, 0 mg chol, 5 mg sodium. 12 egg whites 6 cups sugar 1 tablespoon almond extract 6 cups sliced almonds VARIATION Almond Kisses for Gift Giving Prepare as directed above, using 6 qt mixer bowl. Yield: 144 servings (1 cookie per serving). Tip: After cookies are completely cooled, pack in layers in covered container. Freeze up to 1 month. 48

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48
Almond Kisses
3
egg whites
1
1
⁄
2
cups sugar
1
teaspoon almond
extract
2
cups sliced almonds
Place egg whites in mixer bowl. Attach bowl and
wire whip to mixer. Gradually turn to Speed 10
and whip about 2 minutes, or until soft peaks
form.
Reduce to Speed 4 and gradually add sugar,
beating about 1 minute. Stop and scrape bowl.
Add almond extract. Turn to Speed 10 and whip
1
1
⁄
2
minutes, or until very stiff. Fold in almonds
with rubber spatula.
Drop by tablespoonfuls onto greased and floured
or parchment paper-covered baking sheets. Bake
at 325°F for 15 minutes. Cool on wire racks.
Yield: 36 servings (1 cookie per serving).
Per serving: About 66 cal, 1 g protein, 9 g carb,
3 g fat, 0 mg chol, 5 mg sodium.
VARIATION
Almond Kisses for Gift Giving
Prepare as directed above, using 6 qt mixer bowl.
Yield: 144 servings (1 cookie per serving).
Tip:
After cookies are completely cooled, pack in
layers in covered container. Freeze up to
1 month.
12 egg whites
6 cups sugar
1 tablespoon almond
extract
6 cups sliced almonds