The dough is easy to make with a food processor, then needs to be piped onto parchment paper lined baking sheets. We didn't have a pastry bag so filled a ziploc bag with a corner snipped off. It worked perfectly! Just make sure part of the bag doesn't pop open while you're squeezing the dough out. That may have happened to us...
They are chewy and sticky in the best possible way. Make sure you let them cool completely before peeling them off the baking sheets.
Chewy Almond Cookies
Recipe inspiration thanks goes to Chewy Amaretti Cookies at Smitten Kitchen.
- 1 cup homemade almond paste (or one 7oz tube of store bought paste)
- 1/2 c. sugar
- 2 egg whites, brought to room temperature
- pinch of sea salt
Preheat oven to 300.
Put the almond paste, sugar, and salt in the food processor and pulse until combined. Then, let the food processor run while you drizzle in the egg whites and a silken thick paste forms.
Scoop the dough into a pastry bag (or a ziploc bag if you’re ghetto like us). Snip off the end and pipe 1.5” round cookies onto a pan lined with parchment. We used foil because we were out of parchment, and although the cookies did come off OK it was nerve wracking. So we don’t recommend it. Unless you’re desperate.
Bake cookies for 15-18 minutes until just turning light brown on the under-edges. Cool completely before removing from tray.