Description
These delicate, chewy, 6-ingredient cookies have an incredibly intense, smack-you-in-the-face almond flavor. We go crazy for them. For maximum flavor and chewiness, it’s worth going the extra mile to find canned almond paste.
Ingredients
- 8 ounces, weight Canned Almond Paste (not Almond Filling)
- ¼ cups All-purpose Flour
- ½ cups Granulated Sugar
- ½ cups Confectioners Sugar
- 2 Large Egg Whites
- ½ cups Sliced Almonds
Preparation
Preheat oven to 350ºF and line half sheet pans with parchment paper. In the bowl of a stand mixer, combine almond paste, flour, egg whites, and both sugars. Mixture will be very sticky.
Place sliced almonds into a small bowl. Drop 1 teaspoon blobs of cookie dough into bowl of almonds; roll until coated. Place 2 inches apart on prepared half sheet pan.
Bake for 10–12 minutes, until golden. Cool on half sheet pans for several minutes before transferring to a wire rack to cool completely.
Note: If you must use the foil-wrapped logs of almond paste (which are typically harder and dryer than canned paste), grate the almond paste and mix the dough in a food processor.
