Ingredients
- 7 ounces almond paste, grated
- 1 cup powdered sugar, firmly packed
- 1/4 cup cocoa, firmly packed
- 2 tablespoons flour
- 1 pinch salt
- 2 large egg whites (not extra-large)
- 1/2 teaspoon vanilla extract
- Roll In:
- 1/2 cup powdered sugar
How to Make
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Step 1: Combine almond paste, 1 cup powdered sugar, cocoa, flour, and salt in a mixing bowl. Beat on a low speed until all ingredients are incorporated.
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Step 2: Add egg whites and vanilla. Beat on a high speed for 2-3 minutes, or until a smooth, shiny paste. Cover and chill dough for one hour.
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Step 3: Preheat oven to 325°F Line cookie sheets with parchment.
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Step 4: Put 1/2 cup powdered sugar in a small bowl.
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Step 5: Drop dough into sugar using a level tablespoon measuring spoon or a lightly oiled cookie scoop. Quickly turn dough (it is sticky) to cover with sugar. Roll into a ball between palms and drop onto cookie sheets, 2 inches apart.
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Step 6: Bake for 16-18 minutes or until firm on top. Cool on wire rack. Store in an airtight container up to 3 days.
We hope you enjoy this recipe!
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