Chocolate Crinkle Cookies/Chocolate Macaroons (Odense )

By mariannefeldman

Ingredients

• For topping:
• 1-7 oz box Odense Almond Paste, grated
• 1 cup confectioners sugar, firmly packed
• 1/4 cup cocoa, firmly packed
• 2 tablespoons flour
• Pinch salt
• 2 large egg whites (not ex-large)
• 1/2 teaspoon vanilla extract
• 1/2 cup confectioners sugar

Details

Servings 1
Adapted from odense.com

Preparation

Step 1

Combine Amond Paste, 1 cup of the sugar, cocoa, flour and salt in a mixing bowl. With an electric mixer beat on a low speed until all ingredients are incorporated.

Add egg whites and vanilla. Beat on a high speed for 2-3 minutes, or until a smooth, shiny paste. *Cover and chill dough for one hour.

Preheat oven to 325°F. Line cookie sheets with parchment.

Add remaining confectioners sugar to a small bowl. Drop dough into sugar by a level tablespoon measure (not flatware), or a lightly oiled cookie scoop. Quickly turn dough (it is sticky) to cover with sugar. Roll into a ball between palms and drop onto cookie sheets, 2 inches apart.

Bake for 16-18 minutes or until firm on top. Cool on wire rack. Store in an airtight container. Best if eaten within 3 days.