Casablanca Cookies

• 2 cups raw, whole almonds, toasted
• 1 cup white sugar
• 1/3 cup brown sugar
• 2 tablespoons whole wheat flour
• 1/8 teaspoon salt
• 1/8 teaspoon baking powder
• 1/4 teaspoon cardamom
• 2 egg whites
• 1 teaspoon orange zest
• 1 tablespoon fresh squeezed orange juice

1. Preheat oven to 350.
2. coarsely chop the toasted whole almonds in the food processor. Add sugar, and chop until blended, the mixture will be chunky.
3. Add to a bowl with the flour, salt, baking powder and cardamom. Add the egg whites and orange juice and zest to everything and mix. The batter will be fairly thick and coarse.
4. Drop small teaspoons of batter onto a parchment lined baking sheet. Form into pyramid-esque mounds. The cookies barely spread, so you can place them quite close together. Bake until lightly browned, about 15 minutes. Allow to cool partway on baking sheet, then transfer to a rack.

almonds, white sugar, brown sugar, whole wheat flour, salt, baking powder, cardamom, egg whites, orange zest, fresh squeezed orange juice

Taken from food52.com/recipes/6621-casablanca-cookies (may not work)