IRAQI ALMOND MARZIPAN COOKIES
Based on Tikva Iny’s recipe
3 cups Almonds ground finely, or almond flour
1 cup sugar
3 egg whites
1 tsp cardamom
1 Tbsp rose water or 2 tsp almond extract
Separate 3 egg whites from egg yolks in two bowls, you will not be using the yolks.
With a fork beat egg whites until fluffy, add the sugar and continue to beat by hand until sugar has dissolved.
Add the ground almonds or almond flour, and combine.
Add the spices and combine.
Add the rose water or almond extract and combine.
Make walnut size balls and place on parchment lined cookie sheet, three to a row.
Place an almond on top and press down.
Bake at 350 degrees until just turning golden about 10 minutes (keep an eye on them, as every oven is different)