Chewy-crisp and intensely almond-y, here's our version of the King Arthur Bakery's best-selling cookie. This cookie is gluten-free!
10 ounces almond paste
1 cup sugar
1/4 teaspoon salt
2 large egg whites, lightly beaten
1/4 teaspoon almond extract
1/8 teaspoon extra-strong bitter almond oil
Confectioners' sugar or glazing sugar, for topping
Preheat the oven to 325 degrees F. Lightly grease (or line with parchment) two baking sheets.
Blend the almond paste, sugar, and salt until the mixture becomes uniformly crumbly; this is best done in a stand mixer.
Add the egg whites gradually, while mixing, to make a smooth paste.
Stir in the flavorings.
Scoop the dough by heaping tablespoons onto the prepared pans.
Sprinkle the cookies heavily with confectioners' sugar, then use three fingers to press an indentation into the center of each cookie.
Bake the cookies for 20 to 25 minutes, until they're brown around the edges.
Remove them from the oven, and let them cool right on the pan.
Hands-on time: 15 mins. to 20 mins.
Baking time: 20 mins. to 25 mins.
Total time: 35 mins. to 45 mins.
Yield: 21 cookies
Recipe and photograph courtesy of kingarthurflour.com.
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