Sheet pans can be lined with parchment instead of a silpat liners, but the parchment is more difficult to pipe the sticky cookie dough onto. You can also make almond flour by grinding blanched almonds in a food processor until until finely ground. Preheat oven to 350F and place rack in center of oven.īake for 15-20 minutes until the cookies brown on the edges allow the cookies to cool on the pan for 10 minutes before transferring to a rack to cool completely.Īlmond meal may be used in place of almond flour. Pipe the cookie dough into 2-inch swirls (as shown) on silpat-lined half sheet pans, and press a cherry half into the center of each cookie.Ĭhill cookie dough for an hour before baking (or freeze for 20 minutes). Others Bethmnnchen These are traditional Christmas cookies made with prepared almond paste and flavored with rosewater. Transfer the cookie dough to a large piping bag fitted with a large star tip. Let the cookies cool completely before drizzling with chocolate. Cover dough and place in fridge overnight or for at least 7 hours. This can be done with a spoon, a hand mixer, stand mixer, or even in a food processor. Mix in the egg whites and the almond extract until thoroughly combined. Place each cookie on a baking sheet lined with parchment paper. In a medium bowl, combine the almond flour and the sugar. Roll each pillow giving it a ball shape (size of a walnut) and roll it in generous amount of confectioners sugar. Cool 2 minutes on the baking sheet before removing to a wire rack. Using a dough scraper cut the rope into of an inch pieces. Bake for 14-15 minutes, until each cookie is just barely browned at the edge. Immediately stir the frothy egg whites into the almond flour mixture until a thick paste forms and no traces of dry ingredients remain (this can be done in a food processor too). Place almond paste, egg whites, sugar, and bread crumbs in mixing bowl and mix on medium speed until well blended (about4-6. Press a few sliced almonds into the top of each cookie, pressing down slightly to flatten each ball of dough. Depending on how fast your broiler starts to brown the cookies. Bake at 350 for 14-16 minutes, then turn on the broiler for a minute or two. This process helps keep the swirl shape if you bake them right away, they will lose the swirl shape and be flat. In a small bowl, whisk together the egg whites, almond extract, and vanilla extract until very frothy (no liquid egg white in the bottom of the bowl). Stick the whole pan into the refrigerator overnight. In a medium mixing bowl, whisk together almond flour, confectioner’s sugar, and salt set aside. Italian Almond Paste Cookies (Paste di Mandorla)ġ2 maraschino cherries, drained and cut in half ( or glace, glazed, or candied cherries)
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