Italian Almond Cookies
Source of Recipe
Epicurious.com
List of Ingredients
- 2 1/4 cups blanched whole almonds (about 12 ounces), plus 15 for garnishing
- 2/3 cup sugar
- 2 large egg whites, at room temperature
- 1/4 teaspoon salt
- 1/2 teaspoon pure almond extract
- 1/4 teaspoon pure vanilla extract
- 15 glac�ed cherries
Instructions
- Arrange racks in upper and lower thirds of oven and preheat to 350�F. Lightly oil 2 large baking sheets, then line with parchment paper.
- n food processor, combine 2 1/4 cups almonds and 1/3 cup sugar. Process until finely ground, scraping down sides once or twice. Set aside.
- In electric mixer fitted with whisk attachment, beat egg whites and salt at high speed until soft peaks form. Reduce speed to medium and gradually sprinkle in remaining 1/3 cup sugar. Return speed to high and beat mixture until stiff, shiny peaks form. Gently fold in ground almond mixture and almond and vanilla extracts.
- Roll mixture into 1-inch balls, place 2 inches apart on baking sheets, and flatten slightly. Top each with glac�ed cherry or almond. Bake until cookies are golden, switching positions of pans halfway through, about 25 minutes. Cool on sheets 5 minutes, then transfer to racks to cool completely.
- Cookies keep, wrapped, several days, or frozen, several weeks. Recrisp in warm oven.
|
|