Ingredients
2 8-ounce cans almond paste
2 extra-large egg whites
1/2 cup + 1/8 cup sugar
1/4 teaspoon almond extract
36 Spanish almonds
Directions
- Preheat oven to 325 degrees Fahrenheit
- Line 2 large baking sheets with parchment paper.
- Break almond paste into small chunks. Place almond paste and sugar in a food processor and pulse to combine.
- Add the egg whites one at a time. Pulse to combine completely, until very smooth. Add the extract and pulse to combine.
- Form 1 inch balls. Arrange 2 inches apart on prepared sheets. Dip fingers into extra sugar and lightly press each cooking into a 2-inch diameter.
- Top each cookie with a Spanish Almond.
- Bake for 18 to 20 minutes. Cookies should be set and lightly brown with cracks. Turn off oven but leave cookies in for another 5 minutes for extra crunch.
Yields 36 2-inch cookies.
