Description
Traditional Italian almond cookies. Super easy!
Ingredients
- 8 ounces, weight Almond Paste
- 2 whole Egg Whites
- 1 cup Confectioners Sugar
- 2 cups Pignoli Or Chopped Almonds
- Colored Confectioners Sugar, For Dusting (optional)
Preparation
Preheat oven to 350ºF.
Crumble almond paste into a large mixing bowl. Beat in the egg whites and sugar until smooth. The batter should be soft and sticky—if not, add in an extra egg white.
Put the nuts in a separate bowl. Drop a scant tablespoon of batter into the nuts and roll into a ball, coating completely with the nuts. Place balls on parchment-lined baking sheet, spacing about 1 inch apart. Bake for 18–20 minutes or until lightly browned. Let cool for 2 minutes and transfer to racks.
Dust cooled cookies with colored confectioners sugar if desired.
