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- 1 1/2 cups finely ground almonds
- 1 1/4 cups powdered sugar
- 1 teaspoon pumpkin pie spice or apple pie spice
- 3 egg whites
- 1/2 teaspoon vanilla
- Dash salt
- 1/4 cup granulated sugar
- 8 drops yellow food coloring
- 2 drops red food coloring
- 1/2 cup pumpkin butter or apple butter
1. Line three large cookie sheets with parchment paper; set aside. In a medium bowl stir together almonds, powdered sugar, and spice; set aside.
2. In a large bowl combine egg whites, vanilla, and salt. Beat with an electric mixer on medium speed until frothy. Gradually add granulated sugar, about 1 tablespoon at a time, beating on high speed just until soft peaks form (tips curl). Stir in nut mixture and food coloring.
3. Spoon mixture into a large decorating bag fitted with a large (about 1/2-inch) round tip.* Pipe 1 1/2-inch circles 1 inch apart onto the prepared cookie sheets. Let stand for 30 minutes before baking.
4. Meanwhile, preheat oven to 325 degrees F. Bake in the preheated oven for 9 to 10 minutes or until set. Cool on cookie sheets on wire racks. Carefully peel cookies off parchment paper.
5. Spread pumpkin butter on bottoms of half of the cookies. Top with the remaining cookies, bottom sides down.
- If you don't own a decorating bag, spoon mixture into a large resealable plastic bag and snip a 1/2-inch hole in one corner of the bag.
- Layer unfilled cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months. To serve, thaw cookies if frozen. Fill as directed in Step 5.
- cal. (kcal) 65,
- Fat, total (g) 2,
- carb. (g) 11,
- Monosaturated fat (g) 1,
- Polyunsaturated fat (g) 1,
- fiber (g) 1,
- sugar (g) 10,
- pro. (g) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Folate (µg) 4,
- sodium (mg) 17,
- Potassium (mg) 38,
- calcium (mg) 10,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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