Recipe by PrairieHarpy
This cookie is very chewy on the inside and crisp on the outside, BUT the entire outside is coated in sliced almonds for a fantastic look and is absolutely delicious. It is well worth the effort.
Top Review by pccreative
OMG!!!! Thank U, thank U, thank U 4 sharing! My Dad was born and raised in Campobasso, Italy. I was born and raised in upstate New York. Well, I recently moved to SC and can U believe the closest gourmet import store is about 150 miles! I was looking to buy some almond paste cookies, because unfortunately, I am not much of a baker at all. Actually I was hoping to buy almond paste cookies, sfogliatelle, ricotta pie, torrone and rum baba cakes. Well, I wasn't looking forward to a 2 and half hour road trip not knowing what I was going to find on the other end. So, I searched recipes, and came across your recipe. Well, so pleased to say, there is no need to travel the 2 and a half hours when I will be making these almond cookies in my very own kitchen. So good, and I never knew they were so darn easy to make. I thought they would be time consuming and difficult to make seeing that the bakeries in upstate NY charge about $15.00 per pound of cookies. Once again, thank U!
- 2 lbs almond paste
- 1 cup all-purpose flour
- 8 egg whites
- 2 cups white sugar
- 2 cups confectioners' sugar
- 2 cups sliced almonds
Directions See How It's Made
- Preheat oven to 350F (175 degrees C).
- Grease cookie sheets.
- In a large bowl, use your hands to mix together the almond paste, flour, egg whites, white sugar and confectioners' sugar until well blended.
- The mixture will be very sticky.
- Place the sliced almonds into a small bowl.
- Scoop out rounded teaspoonfuls of the dough and drop them into the almonds.
- Roll until completely coated.
- Place 2 inches apart onto the prepared cookie sheets.
- Bake for 15 to 20 minutes in the preheated oven, until golden brown.
- Cool on cookie sheets for a few minutes before removing to a wire rack to cool completely.