Storage: Once cool, the cookies can be stored in a container at room temperature for up to one week. I would not recommend freezing them as it will change their toothsome texture.
Mary, baked some delicious Italian Almond Cookies for her Global Dinner Party in London. The recipe, which she adapted from an original by David Lebovitz was a big hit among her guests:
I added all of the egg white into the mix the first time that I made these and then relied that I didn’t have any when it came to stage5. Second time of making I saved some for coating.
The instructions need to reflect this. They are still very tasty.
[~David] thank you - have updated accordingly!