1 Picture
Ingredients
- 1 pound almond paste
- 1 1/4 cups sugar
- 4 large egg whites
- 1 About 1 pound slivered almonds
Details
Servings 60
Preparation
Step 1
Preheat oven to 350 degrees. Line 2 or 3 baking sheets with parchment paper or lightly butter sheets.
Be sure to measure the almond paste accurately, as too little almond paste will create a super sticky dough that will be harder to work with. Break almond paste into pieces. Place in bowl of a food processor with the sugar. Pulse into almond paste is crumbled finely, and evenly combined with sugar.
In a separate bowl, beat egg whites to soft peaks. Stir a little of the egg whites into the almond mixture; it will be fairly dry. Fold in remaining whites.
Place almonds in a shallow bowl. Roll almond paste mixture into 1-inch balls, keeping them as round as possible. If mixture is too sticky, alternately drop heaping teaspoonfuls into the bowl of almonds; use your fingers to roll the dough ball around until coated evenly with slivered almonds. Place on prepared baking sheets, spacing 1 inch apart.
Bake cookies until evenly pale gold, 15 to 17 minutes.
Cool cookies in pans on a wire rack for about 5 minutes. With a spatula, very carefully transfer cookies to the rack to cool completely. These macaroons keep well; store in an airtight container. You also can freeze the cookies in sealable plastic bags.
Adapted from “Classic Home Desserts”
Review this recipe