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1
After 20 years of carrying around a recipe I cut out of a newspaper, I tried making almond paste and almond macaroons.
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2
The newspaper recipe was TOO SWEET and not specific sufficient about how to make the dough (the cookies were too thin and dry).
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3
This is the updated recipe and, if I do say so myself, it's quite good!
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4
The cookies are chewy and taste like the best almond macaroons I've ever eaten anywhere else.
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5
1.
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Soften almond paste with the back of a Tbsp.
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and work in the dry ingredients.
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Mix well.
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2.
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Begin adding egg whites, preparing them one at a time in case you do not need all of them.
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Blend well after each addition.
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Use only sufficient egg white to make a soft dough which will HOLD ITS SHAPE when dropped from a spoon.
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3.
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Drop 2 inches apart on a brown-paper-covered baking sheet.
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Pat tops lightly with fingers dipped in cool water.
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4.
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Bake at 150 degrees C (300 degrees F) for 18 to 20 min, or possibly till set and delicately browned.
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5.
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Remove from paper with a spatula onto wire racks to cold.
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Almond Paste:1.
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Combine the grnd almonds with the sugar, then blend in the egg whites and almond extract.
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2.
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Mold into a ball and age for four days in a tightly covered container in the refrigerator.
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Note: If you have 1/2 c. of egg whites and you do not want to throw the extra 1/4 c. away, simply use the whole 1/2 c. for this recipe and add in fewer egg whites for the almond macaroons.
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/COOKIES
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ALMOND PASTE TAKES 4 DAYS!
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!
