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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 36 |
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I have been making these cookies for about six years - the recipe comes from a magazine (I forget which one). The flavor is rich and the texture is dense - great for the holidays. Ingredients:
1/2 cup packed canned almond paste (about 5 oz; don't use marzipan), coarsely crumbled |
1/2 teaspoon salt |
3/4 cup sugar |
2 sticks (1 cup) unsalted butter, softened |
1 large egg, separated |
1 teaspoon almond extract |
11/4 cups all-purpose flour |
1/2 cup sliced almonds (about 11/2 oz) |
Directions:
1. Pulse the almond paste in a food processor until it's broken up into small pieces. (No need to overdo it)
2. Add salt and 1/4 cup sugar and continue to pulse until finely ground, about 1 minute.
3. Put oven rack in middle position and preheat oven to 350°F.
4. Butter a 9-inch square baking pan, then line with foil, leaving a 2-inch overhang on 2 opposite sides, and butter foil. (Note: I use a Kaiser springform square pan, which eliminates the need to line the bottom with foil. You can simply remove the sides, let the cookies cool, and slice them on the pan bottom - it's pretty much impervious to scratching.)
5. Beat together butter and remaining 1/2 cup sugar in a stand mixer fitted with a paddle attachment for about 3 minutes, or with a hand held mixer for about 6 minutes.
6. Add almond mixture, egg yolk, and almond extract and beat until combined well, about 2 minutes.
7. Reduce speed to low, then add flour and mix until just combined. (Don't overmix once you've added the flour.)
8. Spread batter evenly in pan with an offset spatula.
9. Lightly beat egg white in a small bowl, then brush some of it over batter and sprinkle evenly with almonds.
10. Bake until top is golden, 35 to 40 minutes.
11. Cool completely in pan on a rack, about 1 hour.
12. Transfer with foil to a cutting board, then discard foil.
13. Cut into squares or rounds.
14. Note: These cookies will keep in an airtight container at room temperature for about 4 days.
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