I just tested out a new recipe (see below). The cookies
spread out thin and flat and all joined together into one
thing, flat, hyper-sticky layer.

Any ideas why?


TIA

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Amaretti (Almond Cookies)

300 g whole unblanched almonds, toasted
250 g sugar
25 g plain flour
¼ teaspoon salt (optional)
4 egg whites
2 teaspoons almond extract (optional)

Preheat the oven to 150°C/300°F/Gas Mark 2. Line a baking
tray with aluminium foil, and butter and flour it.

Combine the almonds, sugar, flour, and salt, if using, in a
food processor. Process to a fine, crumbly powder Transfer
to a bowl and stir in the egg whites and almond extract if
using.

Drop the batter by the teaspoonful onto the baking tray ,
about 3 cm apart. Bake for 20 minutes, or until dry. Let
cool slightly on the baking tray, then transfer to a rack
completely.

Store in an airtight container.

This makes about 48 cookies