David Lebovitz’s new book, Ready for Dessert, features these unsung heroes of the cookie world. We say unsung because we had never heard of or seen them before—yet they are worthy of fame and notoriety. Lebovitz’s friend Dorie Greenspan told us we had to try these crunchy almond and egg white cookies. She was right. They’re delicious, addictive, and incredibly easy to make—another fun cookie to make with kids.
Game plan: The batter can be kept in the refrigerator for up to 1 week or frozen for up to 1 month. Let it come to room temperature before spooning and baking.
This pastry was featured as part of our Parisian Sweets photo gallery.