Almond Cloud Cookies

By jtoro_318

Chewy-crisp and intensely almond-y, here's our version of the King Arthur Bakery's best-selling cookie: the Almond Bianchi.

Tips from our bakers
The traditional version of these cookies features a hint of lemon or orange. Use 1/8 teaspoon lemon or orange oil in place of the bitter almond, if desired.
To make Chocolate-Almond Cloud Cookies, add 1 cup chocolate chips to the dough right after you've added the egg whites. Bake as directed. Yield: 28 cookies.
Want to make Italian pignoli cookies? Using about 2/3 cup (3 1/2 ounces) pine nuts (pignoli), dip the tops of unbaked cookies in the nuts. Flatten them gently on the baking sheet, and bake as directed.

Ingredients

• 10 ounces almond paste
• 1 cup sugar
• 1/4 teaspoon salt
• 2 large egg whites, lightly beaten
• 1/4 teaspoon almond extract
• 1/8 teaspoon extra-strong bitter almond oil
• Confectioners' sugar or glazing sugar, for topping

Preparation

Step 1

1) Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets.

2) Blend the almond paste, sugar, and salt until the mixture becomes uniformly crumbly; this is best done in a stand mixer.

3) Add the egg whites gradually, while mixing, to make a smooth paste.

4) Stir in the flavorings.

5) Scoop the dough by heaping tablespoons onto the prepared pans.

6) Sprinkle the cookies heavily with confectioners' sugar, then use three fingers to press an indentation into the center of each cookie.

7) Bake the cookies for 20 to 25 minutes, until they're brown around the edges. Remove them from the oven, and let them cool right on the pan.