- 5 slices bacon
- 2 cups dry roasted peanuts
- 1 3/4 cup owdered sugar (about 1/2 box)
- 2 egg whites
Preheat the oven to 375º F.
Roughly dice the bacon and cook in a skillet, over medium-low heat until brown and crispy. Once the bacon is crisp, transfer it from the pan to a large mixing bowl. Add the peanuts to the bowl and toss welll.
In a separate mixing bowl whisk the egg whites and the powdered sugar together until the sugar has dissolved and the mixture is smooth. Fold in the peanut-bacon mixture and toss well to ensure all of the nuts are evenly coated.
Line 2 baking sheets with parchment or wax paper. Scoop 2 tablespoons of the mixture onto the prepared pan about 2-inches apart.You may need to do this in batches. Bake the florentines for 8 to 10 minutes or until they are slightly brown. Transfer the pan to a wire rack and remove the cookies from the pan once they are compeletely cool.
Transfer the cookies to a platter or a resealable container. The cookies are best eaten the day they are made and they can be coked in small batches. The mix can be stored in the refrigerator until ready to use.
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