Serves: 36
Total Calories: 54
1 Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper or aluminum foil.
2 Crumble the almond paste into a large bowl. With an electric mixer on low speed, beat in the sugar until blended. Add the egg whites and almond extract. Increase the speed to medium and beat until very smooth, about 3 minutes.
3 Scoop up 1 tablespoon of the batter and lightly roll it into a ball. Dampen your fingertips with cool water if necessary to prevent sticking. Place the balls about one inch apart on the prepared baking sheet. Press a cherry or almond into the top of the dough.
4 Bake 18 to 20 minutes or until the cookies are lightly browned. Let cool briefly on the baking sheet.
5 With a thin metal spatula, transfer the cookies to wire racks to cool completely. Store the cookies in airtight containers. (If you want to keep these cookies for more than a day or two, freeze them to maintain their soft texture. They can be eaten directly from the freezer.)
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Almond Macaroons recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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