1/2 cups sesame seeds
3 egg whites, at room temperature
1 cup raw sugar
3 tablespoons honey
1 cup wheat germ
1/2 cup unsweetened macaroon coconut
2 tablespoons rice polishings
1 teaspoon almond extract
1 cup blanched almonds
Preheat oven to 325°. Put sesame seeds in a pan and lightly brown, stirring constantlyand watching carefully to avoid burning. Beat egg whites until they reach a soft peak. Gradually add sugar and honey, while beating. Beat until mixture has stiff peaks. Mix wheat germ, coconut, rice polishings, sesame seeds and fold into the egg mixture. Add almond extract. Drop by teaspoon fuls onto a lightly buttered and floured cookie sheet. Place an almond on top of each cookie. Bake for 20 minutes or until lightly browned.
Yields: 5 dozen cookies
Approximate calories per serving: 40
Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973
Ok, what they heck are “rice polishings”???
According to Merriam Webster dot com: Medical Definition of RICE POLISHINGS: the inner bran layer of rice rubbed off in milling and used as a source of thiamin, riboflavin, and niacin—called also tikitiki.