Pulse nuts and sugar in a food processor until finely ground.
Scrape into a large bowl.
Using a rubber spatula, gently fold the egg whites into the nut mixture.
Add vanilla and gently but thoroughly mix until combined.
Drop the batter by the tablespoonful 2 inches apart on the prepared baking sheets.
Let cool on the baking sheets for 5 minutes.
Gently transfer the cookies to a wire rack to cool completely.
When the baking sheets are thoroughly cooled, repeat with the remaining batter.
Tips
Make Ahead Tip: Store in an airtight container for up to 1 week.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
