I had a batch of these delicious cookies at a party I attended last month. I could not get them out of my head and decided that I would attempt to make them myself.
I was pleasantly surprised to find they were and are easy to make.
For a cookie that only has 4 ingredients…they sure did taste perfect to me. The outside has a bit of a crispy texture while the inside is airy and soft. If you enjoy the flavor of almond then this cookie is for you.
The almond flavor shines through and is pronounced further with the almonds baked on top. To spruce up the cookie, I sprinkled powdered sugar on top.
I made one batch and they were gone in a matter of minutes. This is an expensive cookie to make because it takes a whole tube of almond paste. I now know why they are so expensive to buy when I go to a bakery.
If you can find the almond paste on sale, buy it and horde it…LOL
Recipe: Almond Macaroons, the cookie
recipe adapted from Odense Almond Paste
1-7 oz. tube of almond paste, grated
2/3 cups of powdered sugar
1/4 cup egg whites, this should be one large egg
slivered almonds for the top
powdered sugar for dusting
Preheat oven to 350.
Line a cookie sheet with parchment paper.
Combine grated almond paste and sugar. Beat until the texture resembles crumbs.
Slowly add the egg white and beat until well combined.
Beat on high for 3 minutes. A creamy paste will start to form. Scrape the sides of the bowl a few times.
Using a cookie scoop, place dough balls two inches apart.
Add the almond slivers to the top of each cookei.
Bake for 15 minutes or until lightly brown.
Cool completely on baking sheet. If you try to remove them before they are cool you will scrape the whole bottom of the cookie and create a hallow cookie.
Makes 20 cookies.