Ingredients

Scant teaspoon olive oil for oiling parchment paper

2 large egg whites

2/3 cup granulated sugar

Finely grated zest of 1 medium orange

2 cups blanched sliced almonds

Directions

Set rack in center of oven. Heat oven to 300 degrees. Line a large baking sheet with parchment paper and rub just the slightest bit of oil over the paper; set aside.

Whisk together egg whites and sugar in a medium bowl. Add orange zest and whisk to incorporate.

Using a slotted serving spoon, scoop tablespoon-portions of the mixture (allowing any excess liquid to drip off into bowl) onto prepared baking sheet. Press gently, but do not completely flatten. Set pan in oven and bake until almonds begin turning golden brown, 25-28 minutes.

Transfer pan to a cooling rack. Let cookies cool on pan for 10 minutes. Carefully lift cookies off pan with a small spatula. Transfer them, upside down, onto cooling rack; cool completely. 

Line an airtight tin with waxed paper; arrange cookies in a single layer with additional paper between each layer. Cookies may be stored like this for up to three days. 

Makes 12-16 cookies.