So light, sweet, and delicate. Finished with one small pignole nut (pine nut) on top. A dreamy little treat.
Posted by Chris and found on page 182 of our book A Taste of Utica
Italian Almond Cookies – Makes about 4 dozen
- 8 oz Almond Paste
- 2 Egg whites
- 1 cup granulated sugar
- 1/4 cup sifted flour
- 1/4 cup confectioner’s sugar
- Pignole nuts to finish
Preheat the oven to 300 F.
Turn almond paste into a bowl and gradually add 1 cup of sugar and 2 egg whites. Work the ingredients together with your fingers (or cheat, as I did, and use your mixer on low with the kneading hook). Knead in the 1/4 cup flour and the 1/4 cup confectioners sugar. Knead again until all ingredients are blended.
Drop by teaspoons on a lightly greased baking sheet, 2 inches apart. Top with a pignole nut on each cookie before baking. Bake at 300 for 20 –25 minutes.
What can I say – I love almond paste cookies. I just had to nibble.
These are tops and perfect for my wedding tray cookies.
I’m thinking something sesame might be baking next.
[…] by Joanne on December 16, 2012 This week we should have baked up a local favorite cookie called Almond Paste Cookies posted by Angela and found on page 197 of our book A Taste of Utica, but I posted a similar recipe before […]