Italian Almond Cookies

By nanasally4

Ingredients

• 6 oz. tube of almond paste
• 2/3 cup powdered sugar
• 1/3 cup sugar
• 2 large egg whites, room temperature
• pinch of salt
• Slivered almonds for sprinkling

Details

Servings 36
Adapted from yourhomebasedmom.com

Preparation

Step 1

The process is fairly easily.  You first beat the almond paste until it forms small pea sized pieces.  Mine didn’t do this so I just used my hands and broke it up into small pieces.  From there you add in sugar and small pieces will form.  Then add in egg whites and beat for about 5  minutes.  This will help them puff as they bake.

I then used a piping bag and my biggest round tip and filled it with the batter.  I then piped one inch circles about once apart onto a baking sheet covered in parchment paper. I put mine a little too close together and they did bake into each other a bit. Next time I would only put four in a row instead of five. Wet your finger and use it to smooth down the little tip that forms when you pipe. Then sprinkle with some slivered almonds and bake for 10-12  minutes or until they turn golden brown and start to crackle around the edges.  Let the cookies cool completely on the parchment paper. A recipe makes about 2 dozen small cookies.

These Italian Almond Cookies would make a perfect addition to any holiday cookie plate you are putting together this season.

In a mixer place almond paste and blend on low until pea (or smaller) sized pieces form. Approx. 2 minutes

Add sugar slowly and blend on low until crumbs are smaller about 2 minutes

Add egg whites in three steps blending well after each addition

Mix on high speed for 4-5 minutes (set a timer, this step makes them fluffy after baking)

Make them about 1 inch in size and place 1 inch apart.