This recipe is from Food and Wine, Dec. 2011.
(Pearl sugar is available at kingarthurflour.com)
- 1 7 oz pkg pure almond paste, broken up
- 1 cup sugar
- pinch of salt
- 2 tbs amaretto
- 2 large egg whites
- pearl sugar for decorating
Preparation time 30mins
Cooking time 100mins
1. Preheat the oven to 375 degrees and position the racks in the upper and lower thirds of the oven. Line 2 baking sheets with parchment paper. In a food processor, process the almond paste, sugar and salt until very finely chopped. Add the amaretto and egg whites and process until smooth. Transfer the battery to a pastry bag fitted w/a 1/2 inch plain tip. Pipe scant 1-inch mounds of batter onto the prepared baking sheets, 2 inches apart. Sprinkle generously with pearl sugar.
2. Bake the cookies for about 15 minutes, until risen and lightly cracked; shift the pans from top to bottom and front to back halfway through baking. Let the cookies cool completely on the paper (the cookies will stick to the paper.) Invert the paper onto a work surface and carefully peel it off the backs of the cookies. Repeat with the remaining batter.