Recipe from Mama Gourmand.
Ingredients:
- 2 egg whites
- 8 oz. (227 g.) SOLO almond paste
- 2/3 c. (134 g.) granulated sugar
- 1/2 tsp. salt
- 1/2 tsp. vanilla extract
- 1/2 c. (52 g.) almond flour
- Powdered sugar for dusting
- Sliced almonds, optional
Directions:
- Preheat the oven to 350°F. Grease a baking sheet, line with parchment paper, or a silicone baking mat.
- IMPORTANT NOTE: Use a hand mixer instead of stand mixer. Using a stand mixer makes the batter too runny.
- In a medium bowl beat the egg whites until frothy and opaque white.
- Break up almond paste in smaller chunks and add to the beaten egg whites with sugar, salt, and vanilla extract. Beat until well combined. Mix in the almond flour.
- Use a small cookie scoop to portion out 1 inch balls, placing on prepared baking sheets about 1-2 inches apart. Dust balls with powdered sugar. If desired, gently press 2-3 almonds into the tops of the cookies.
- Bake for 16-18 minutes, or until edges and bottoms start to brown. Cool on cookie sheets for 10 minutes before transporting to a wire rack to cool completely.
Italian Almond Cookies
Ingredients
2 egg whites
8 oz. (227 g.) SOLO almond paste
2/3 c. (134 g.) granulated sugar
1/2 tsp. salt
1/2 tsp. vanilla extract
1/2 c. (52 g.) almond flour
Powdered sugar for dusting
Sliced almonds, optional
Directions
- Preheat the oven to 350°F. Grease a baking sheet, line with parchment paper, or a silicone baking mat.
- IMPORTANT NOTE: Use a hand mixer instead of stand mixer. Using a stand mixer makes the batter too runny.
- In a medium bowl beat the egg whites until frothy and opaque white.
- Break up almond paste in smaller chunks and add to the beaten egg whites with sugar, salt, and vanilla extract. Beat until well combined. Mix in the almond flour.
- Use a small cookie scoop to portion out 1 inch balls, placing on prepared baking sheets about 1-2 inches apart. Dust balls with powdered sugar. If desired, gently press 2-3 almonds into the tops of the cookies.
- Bake for 16-18 minutes, or until edges and bottoms start to brown. Cool on cookie sheets for 10 minutes before transporting to a wire rack to cool completely.