Ingredients Jump to Instructions ↓

  1. 8 oz. almond paste

  2. 3/4 cup sugar

  3. 1/4 tsp. almond extract

  4. 2 Tbsp. matzo cake flour

  5. 2 large egg whites

Instructions Jump to Ingredients ↑

  1. In bowl of a mixer, break up the almond paste. Add the sugar, extract, and flour, and mix together. Add the egg whites and beat until smooth. Scoop out into 1 inch balls (a melon baller makes fast work of this) and place onto a cookie sheet lined with parchment or a silicon baking mat. Bake at 325 degrees for 17 minutes, until lightly puffed and browned on bottom edges. Cool a minute or two on the cookie sheet, then transfer to a rack. Makes about 3 dozen. Store between sheets of waxed paper or parchment in a sealed plastic container up to 1 week. Copyright 2000 - 2002 by Renee Van Hoy, All Rights Reserved. Reprinted with permission.


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