Almond Crescent Cookies

  • 3 egg whites
  • 3 cups almond meal
  • 1 cup caster sugar
  • 3 drops almond essence
  • 1 cup flaked almonds


  1. Preheat oven to 180 degrees C. Line two baking trays with baking paper.
  2. Place almond meal, sugar and essence in a large bowl; stir to combine. Add egg whites and continue stirring until mixture forms a firm paste.
  3. Roll a tablespoon of mixture at a time in the flaked almonds, then shape into 8cm logs. Press on the remaining almonds and bend to form a crescent.
  4. Bake for approximately 15 minutes or until lightly browned. Cool on trays.

Dear Reader

Welcome to my brand new blog. It’s more of an eggsperiment really. I love cooking, and I’m forever looking for recipes to use up extra yolks and whites. It is my hope to collate the recipes that I’ve already collected, and those that I find, here in one place. And to be honest, if a recipe uses a whole egg, it too will get a post.