Ingredients Jump to Instructions ↓

  1. 1 1/2 sticks/12 tablespoons

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325° F with rack in center. Line cookie sheets with parchment paper or aluminum foil or Silpat. Sift flour and salt into a small bowl. Set aside. Grate almond paste on large hole side of grater. Combine almond paste, butter and 1/2 cup of the sugar in the food processor. Pulse until soft and fluffy. Add egg whites and vanilla. Pulse until well mixed. Mix in flour mixture and pulse until just incorporated. With a tablespoon or small ice cream scoop, scoop enough dough to form a 1-inch ball. Roll dough between palms to make balls. (i like my cookies small so i half this 1 inch ball) Roll balls in remaining 1/2 cup of sugar. Place balls on prepared baking sheets, leaving 2 inches between for spreading. Glaze with egg yolk and firmly press an almond sliver on top of each cookie. Bake for 12 - 15 minutes (15 - 17 minutes for the 1 inch ball) until bottoms are light golden. Remove from pans and cool on wire racks. Serves


Send feedback