Few cookies are easier to make or more sublime to eat. I created them for my beautiful Hungarian mom, who called them finum, or refined. Sometimes we eat them with a strong cup of coffee as we play Scrabble, or after dinner, with a slightly chilled glass of sweet Tokay wine.
Recipe information
Yield
Makes 24
Ingredients
Preparation
Step 1
Preheat oven to 350°F.
Step 2
In bowl of a food processor, process nuts until coarsely ground. Set aside.
Step 3
Place egg whites in bowl of an electric mixer with a pinch of salt. Beat until just beginning to stiffen. Add brown sugar and beat until stiff peaks form and the mixture is glossy. Carefully fold in nuts with a flexible rubber spatula.
Step 4
Line a baking sheet with parchment paper. Drop heaping tablespoons of batter onto parchment. Bake 20 minutes, or until cookies are dark beige and just set.
Step 5
Remove from oven and let cookies cool on baking sheet. Remove with spatula, and store in a tightly covered tin.
