Posted by Toni (Leone) Guzski and found on page 157 of our book A Taste of Utica,
is a gluten free (there’s no flour to worry about!), delicious little delight called a Macaroon cookie.
Makes 3 dozen
- 1/2 cup almond paste
- 2 cups confectioners sugar
- 1/2 cup of egg whites
- 5 cups flaked coconut
- 1 tsp. vanilla extract
- 3 dozen Maraschino cherry halves
Blend the almond paste with the sugar until it reaches an even texture.
Beat the egg whites to a soft peak then fold them into the almond paste.
Mix in the vanilla and the coconut.
Drop on a well greased cookie sheet (or line with parchment) by tablespoons. Put 1/2 cherry on top and bake for 20 – 25 minutes or until light brown.
Cool on a rack.
What a light, sweet treat. This ones a keeper!
Next week: Taralli – Italian Biscuits
{ 2 comments… read them below or add one }
They look and sounds really great! I just have question what is almond paste? Is it possible to make it at home?
It’s easy to make. This one’s from Taste of Home:
Ingredients
•1-1/2 cups blanched almonds
•1-1/2 cups confectioners’ sugar
•1 egg white
•1-1/2 teaspoons almond extract
•1/4 teaspoon salt
Directions
•Place almonds in a food processor; cover and process until smooth. Add the confectioners’ sugar, egg white, extract and salt; cover and process until smooth.
• Divide almond paste into 1/2-cup portions; place in airtight containers. Refrigerate for up to 1 month or freeze for up to 3 months. Yield: 1-1/2 cups.