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Ingredients
- 1 2/3 c. whole blanched almonds, (9 ounce.)
- 1 1/3 c. confectioners' sugar
- 3 1/2 ounce almond paste
- 1/3 c. egg whites, (2 to 3 large)
- 1/2 tsp almond extract
Directions
- MAKES 30 COOKIES OVO-LACTO
- Aromatic and chewy-crisp, these classic cookies are enjoyed the world over.
- Almond paste is available at most supermarkets.
- Preheat oven to 325F. Line several baking sheets with foil. Spread the almonds in a baking pan and toast in the oven, stirring occasionally, till the nuts begin to turn brown, 7 to 8 min. Let cold. Increase oven temperature to 350F.
- In food processor, combine cooled almonds and sugar and process till almonds are grnd to a pwdr, 1 to 2 min. With machine running, add in almond paste through the feed tube, processing till mix is smooth. Add in egg whites and continue processing till mix is well blended, about 1 minute.
- Transfer the mix to a large heavy saucepan and place over medium-low heat.
- Cook, stirring constantly till mix thickens slightly, 4 to 5 min.
- Remove from heat and stir in almond extract. Let mix cold 15 min or possibly till slightly stiff but not hard.
- Drop batter by level tablespoonfuls onto prepared baking sheets, spacing about 2 inches apart. Bake till cookies are just beginning to turn brown, 11 to 14 min. Remove from oven and let stand on foil till cold. Then carefully transfer them to wire racks to cold completely.
- Store in an airtight container at room temperature up to 3 days.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 48g | |
| Recipe makes 12 servings | |
| Calories 210 | |
| Calories from Fat 105 | 50% |
| Total Fat 12.51g | 16% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 18mg | 1% |
| Potassium 176mg | 5% |
| Total Carbs 21.32g | 6% |
| Dietary Fiber 2.5g | 8% |
| Sugars 17.12g | 11% |
| Protein 5.9g | 9% |
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