Italian Almond Cookies

from ButterYum

makes 36 cookies

Ingredients

• 8 ounces almond paste, canned is preferred (NOT almond filling)

• 1/4 cup all purpose flour

• 1/2 cup granulated sugar

• 1/2 cup confectioners sugar

• 2 large egg whites

• 1/2 cup sliced almonds

Directions

1. Preheat oven to 350F and line half sheet pans with parchment paper.

2. In the bowl of a stand mixer, combine almond paste, flour, egg whites, and both sugars. Mixture will be very sticky.  Note: if almond paste is dry or hard, grate the almond paste and mix the dough in a food processor. 

3. Place sliced almonds into a small bowl.

4. Drop #100 scoop blobs of cookie dough into bowl of almonds; roll until coated.

5. Place 2 inches apart on prepared half sheet pan. 

6. Bake for 10 to 12 minutes, until golden.

7. Cool on half sheet pans for several minutes before transferring to a wire rack to cool completely.

Note

• a #100 scoop equals just under 2 teaspoons.