3 large egg whites, at room temperature
½ cup superfine sugar
1 teaspoon pure vanilla extract
3 cups (12 ounces) sliced almonds with skins, lightly toasted
1. Position racks in the center and top third of oven and preheat to 350° F. Line 2 baking sheets with parchment paper.
2. Whisk egg whites in a medium bowl until foamy, then mix in sugar and vanilla. Gently fold almonds into mixture.
3. Place a 2½–inch round cookie cutter on top of prepared baking sheet. Fill with 2 tablespoons of almond mixture and press down to flatten. Remove cutter and shape remaining crisps, spacing them 1 inch apart.
4. Bake for 8 minutes, then switch the trays’ positions and cook for 5 minutes more or until golden. Remove from oven and cool cookies on a wire rack.
Per cookie: 151 calories, 5 g protein, 8 g carbohydrates, 11 g fat (0.8 g saturated fat), 60 mg calcium, 1 mg iron, 2 g fiber, 10 mg sodium