- 2/3 cup almonds
- 2 egg whites
- 1 teaspoon vanilla
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/2 teaspoon instant coffee
- Preheat the oven to 350 degrees F. Coat 2 baking sheets with cooking spray.
- Finely chop the almonds in a food processor or by hand.
- Reduce the oven temperature to 325 degrees F. Place the egg whites, vanilla extract, cream of tartar, and salt in a large bowl. With an electric mixer on high speed, beat until the whites are frothy. Gradually add the sugar, beating until stiff glossy peaks form.
- Using a rubber spatula, gently fold in the nuts and coffee granules just until blended.
- Drop the batter by rounded teaspoons onto the prepared baking sheets, spacing them about 1 inch apart. Bake for 20 minutes, or until lightly browned.
- Place the cookies on racks and let cool completely. Store in an airtight container.