ALMOND PASTE COOKIES ITALIAN RECIPES

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.

Steps:

• In a small bowl, beat almond paste and sugar until crumbly. Beat in 2 egg whites. Gradually add confectioners' sugar; mix well., Whisk remaining egg whites in a shallow bowl. Place pine nuts in another shallow bowl. Shape dough into 1-in. balls. Roll in egg whites and coat with pine nuts. Place 2 in. apart on parchment-lined baking sheets. Flatten slightly., Bake at 325° until lightly browned, 15-18 minutes. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.