Submitted by Nancy Echikson
- 1- 7 ounce package almond paste
- 1 cup granulated sugar
- 2 large egg whites
- 1 teaspoon amaretto or almond extract
Pre heat oven to 350. Beat sugar and almond paste at medium speed in stand mixer until it’s in small pieces. Add egg whites and amaretto or almond extract. Beat on high speed for 4 minutes till smooth. Chill for 20 minutes.
Drop by teaspoonful 1” apart on parchment paper lined baking sheets. Bake 10 minutes or until edges of cookies are golden brown. Cool pan, then move to wire rack. Yields 40 cookies.
(Additional info: I usually use a cookie scoop and make bigger cookies that I bake 15-20 minutes. The cookies don’t spread much. I also line my pans with Reynolds non stick foil – it’s easier to work with than parchment paper. I have always used almond extract in this recipe. If you don’t have a stand mixer, you could blend the sugar and almond paste in a food processor. If you use a stand mixer, break up the almond paste with your hands and then put your hands over the bowl to catch flying pieces when you first start the mixer. Finally, be sure to buy almond paste, not almond filling. They have it at Kroger and Publix, Solo brand, but it’s about $1.40 cheaper at Kroger. It’s on the bottom shelf of the baking aisle, across from the pancake syrups, near the pie fillings. It comes in a box, not a can and it’s now in an 8 ounce package, but I use it all). You won’t believe how good 4 ingredients can be!
