I have a love, hate relationship with you.
You trick us with sunshine but crowd our days with busy . . . ness.
I snuck cookies in today!
I’ve been wanting to try this recipe for quite a while now. This sweet recipe comes from King Arthur Flour, and what a grand site it is. You really could spend hours sitting on your duff at a computer, looking at recipes and mouth watering pictures.
Let me tell you something . . . come close . . . a bit closer. If you blog, then I really don’t need to tell you – you already know. Blogging makes your hips spread, and your knees ache and your metabolism shuts down! You must take up running to avoid buying bigger clothes. RUN. RUN SOME MORE!
These cookies are fast & easy to make.
You will need a can of Almond paste though, so hop to the store and come right back.
I just used my food processor, and it worked really slick.
I also used a small cookie scoop – one size smaller than standard.
You will get about 22 cookies.
The recipe tells you to sprinkle the cookies heavily with confectioner’s sugar.
I did the first cookie sheet that way, using a little sifter.
I did the second . . . this way.
Use three fingers to press an indentation into the center of each cookie.
FYI: Just do it. I tried one without and one with. The indentations make the cookie prettier!
If you like Almond and Crisp edges and Chewy center . . . you will love these!
This recipe is one of their most popular.
I know why now.
- 10 ounces almond paste (I used an 8 ounce can)
- 1 cup sugar
- 1/4 teaspoon salt
- 2 large egg whites, lightly beaten
- 1/4 teaspoon gluten-free almond extract ( I used 1/2 tsp. of vanilla instead)
- Confectioners’ sugar or glazing sugar, for topping
1) Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets.
2) Blend the almond paste, sugar, and salt until the mixture becomes uniformly crumbly; this is best done in a stand mixer.
3) Add the egg whites gradually, while mixing, to make a smooth paste.
4) Stir in the flavorings.
5) Scoop the dough by heaping tablespoons onto the prepared pans.
6) Sprinkle the cookies heavily with confectioners’ sugar, then use three fingers to press an indentation into the center of each cookie.
7) Bake the cookies for 15 to 20 minutes, until they’re brown around the edges. Remove them from the oven, and let them cool right on the pan.
Yield: 21 cookies.