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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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These are great on Butternut Squash Ravioli! Ingredients:
8 ounces almond paste (canned) |
1 cup sugar (superfine) |
2 large egg whites |
extra sugar, for dusting cookie |
Directions:
1. Preheat oven to 375 degrees F.
2. Line two baking sheets with parchment paper.
3. Break the almond paste into small pieces and place in bowl of electric mixer along with the sugar.
4. Mix on low speed until very fine.
5. Add the egg whites in three additions, mix well after each addition.
6. Continue mixing the dough until very smooth, about 3 to 4 minutes.
7. Place a tablespoon of dough on the cookie sheet (space them 1 inch apart).
8. Lightly press the top of each cookie to smooth out the surface.
9. Sprinkle a little sugar on top of each cookie.
10. Bake for 15 minutes, or until the cookies have risen, are a deep golden color and have tiny cracks.
11. Remove from the oven.
12. When cool gently peel cookies from parchment.
13. Note: If they stick to the parchment, turn the paper over, take a damp paper towel and gently wipe the bottom of the parchment paper to loosen the cookie.
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