ALMOND PASTE COOKIE RECIPE RECIPES

Steps:

• Cream butter with egg yolk, sugar and almond extract  in a large mixing bowl and then sift salt, cake flour, almond flour and baking soda.
• Combine all the ingredients together and then knead into a dough. Cover with plastic wrapper and refrigerate for 1 hour (optional in winter).
• Pre-heat oven to 170 degree C.
• Divide the dough into 16 similar pieces and then shape each one into a round ball. Slightly flat with fingers (or if you prefer a cuter pattern, you can use forks). Then decorate whole almond in the center. Optionally, brush the egg wash.
• Bake for 18 to 20 minutes and then let the cookies stay in the oven for another 10 minutes. Transfer to cooling rack until completely cooled. Then package with air-tight container.

Steps:

• Pulse almond paste in a food processor until broken up into small pieces. Add granulated sugar, cocoa powder, salt, and espresso powder and pulse, scraping down sides of bowl as needed, until mixture is well combined and mostly powdery with a few small clumps. Add egg whites and process until smooth, about 1 minute. Pulse in flour until just combined.
• Transfer dough to a medium bowl; fold in any dry spots with a rubber spatula if needed. Cover and chill at least 1 hour.
• Place racks in upper and lower thirds of oven; preheat to 350°. Put powdered sugar in a shallow bowl. Using a #30 cookie scoop (about 2 Tbsp.) and working one at a time, scoop out portions of dough and roll into balls (you should have about 12). Working quickly, roll balls in powdered sugar to coat. Divide between 2 parchment-lined baking sheets, spacing about 3" apart.
• Bake cookies, rotating baking sheets top to bottom and front to back halfway through, just until puffed and cracked and edges are set (cookies will look slightly underbaked between the cracks), 12–14 minutes. Let cool on baking sheets. Do ahead: Dough can be made 3 days ahead; cover and chill. Cookies can be made 4 days ahead; store airtight at room temperature.