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| 1 Tasse | almonds blanched |
| 1 1/3 Tasse | sugar |
| 1 Tasse | all-purpose flour |
| 1 Teelöffel | rosewater optional |
| 3 | egg whites |
| | Vegetable cooking spray |
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Place almonds in food processor, and process until finely ground. Add sugar and flour; process until blended. Add rose water and egg whites; process until well-blended (the mixture will be very thick). With floured hands, shape the dough into 28 balls, and place 2 inches apart on baking sheets coated with cooking spray.
Bake at 325 degrees for 28 minutes or until crisp on the outside and soft on the inside; cool on racks.
The original version of these cookies called for 2 cups of almonds. We replaced 1 cup with flour for a healthier, but still delicious, alternative.
28.2%.
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