1 tablespoon soft margarine (Pareve-Kosher for Passover margarine) or softened butter, if having a "Dairy" Passover meal, for greasing baking sheets
2 egg whites
1/2 cup firmly packed light brown sugar
1 teaspoon vanilla extract
Pinch of salt
1 cup sliced almonds
1 cup chopped pecans
1 cup chopped walnuts
Preheat oven to 350 degrees F/180 degrees C. Line 2 baking sheets with aluminum foil and lightly grease foil with soft margarine (or softened butter, if having a "Dairy" seder meal).
In a bowl, combine the egg whites, brown sugar, vanilla and salt. Stir with a fork, mashing any lumps of sugar, until the mixture is frothy and smooth. Add the almonds, pecans and walnuts. Mix with the fork until all the nuts are well coated, scraping down the sides of the bowl with a spatula.
Drop heaping tablespoonfuls of the nut mixture onto the prepared baking sheets, spacing them about 2 inches apart. As you work, scrape down the sides of the bowl and stir the mixture occasionally. Flatten the mounds slightly.
Place 1 baking sheet in the preheated oven and bake until the nuts are well browned, 14 to 16 minutes. Remove the baking sheet from the oven and set it on a wire rack to cool completely. Bake the second sheet of cookies.
Using your fingers, carefully peel the cooled cookies from the foil. Store in an airtight container at room temperature for up to 1 week.
Makes 24 cookies.
Date: April 12, 2008