ALMOND PASTE COOKIES RECIPES
ITALIAN ALMOND COOKIES {PASTE DI MANDORLA} - ITALIAN ...
Steps:
- In a huge bowl mix almond flour and sugar.
- In a separate bowl beat egg whites with a whisk just until foamy.Start adding beaten egg whites, leaving about 1 egg white for later. Mix with a spatula.Add honey and almond flavor extract.
- Mix the dough with your hands scooping all the dry ingredients from the bottom of the bowl. The dough should be soft but not too sticky.If the dough feels hard and is not coming together add the remaining egg white.
- Dust your hands with confectioners sugar and take a good chunk of the dough. Roll it lightly on a work surface dusted with confectioners sugar.Cut into about ½ x ½ inch pieces. If you have a kitchen scale you can check each piece by weight. It should be about an ounce or slightly over an ounce.
- Roll each piece of the dough in your palms to form a nice round cookie shape. Set aside on a dusted with confectioners sugar work surface or on a tray.Divide and roll the remaining dough.Roll each cookie in confectioners sugar. NOTE: Make sure to sift it before use to avoid any lumps.
- Arrange cookies on a baking sheet lined with parchment paper. Decorate with candied cherry halves, whole almonds or simply pinch a cookie with your fingers to form an irregular shape - called pizzicotti.
- Bake in a preheated to 350F/ 175C oven for 15-20 minutes.
- After 10 minute mark check on your cookies to adjust baking time. It mainly depends on your oven. The cookies should start to get a light color on top and on the bottom.
HOMEMADE ALMOND PASTE RECIPE: HOW TO MAKE IT
When a recipe she wanted to try called for almond paste, Anne Keenan of Nevada City, California decided to make her own. "It saves the expense of the store-bought kind," she says, "and results in a lighter baked product."
Provided by Taste of Home
Total Time 10 minutes
Prep Time 10 minutes
Cook Time 0 minutes
Yield 1-1/2 cups.
Number Of Ingredients 5
Steps:
- Place almonds in a food processor; cover and process until smooth. Add the confectioners' sugar, egg white, extract and salt; cover and process until smooth., Divide almond paste into 1/2-cup portions; place in airtight containers. Refrigerate for up to 1 month or freeze for up to 3 months.
Nutrition Facts : Calories 84 calories, FatContent 5g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 29mg sodium, CarbohydrateContent 9g carbohydrate (7g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
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