A Second Try for Almond Cookies

Made a second type of almond cookie tonight. While I enjoyed the Almond Anise Cookies from last week, I thought something a little crisper and less buttery might pair better with the Lemon Ricotta Mousse and Grilled Plums. Here is the result:

Crisp Almond Cookies: Yields 8 dozen (You can cut the recipe in half and refrigerate the remaining almond paste for another use)
1 and 1/2 cups blanched almonds
2 and 1/2 cups powdered sugar, divided
5 egg whites, divided
1 and 1/2 tsp almond extract
1/4 tsp salt
1/2 cup all-purpose flour
1 cup white sugar
1 cup sliced almonds

1. Preheat oven to 350. Line 2 baking sheets with parchment paper or Silpats.
2. Make almond paste: In a food processor, combine blanched almonds, 1 and 1/2 cups powdered sugar, 1 egg white, almond extract and salt. Process until a smooth paste forms. This yields 1 and 1/2 cups of almond paste.
3. In a large bowl, stir together almond paste, remaining 1 cup of powdered sugar, remaining 4 egg whites, flour and white sugar. The dough will be sticky.
4. Drop teaspoons full of dough 2 inches apart onto the prepared cookie sheets. You can also pipe them using a piping bag. Sprinkle with sliced almonds.
5. Bake for 14 minutes, or until golden brown. Allow to cool for about 5 minutes on the cookie sheet before removing them to a cooling rack. You can scrape off any leftover cookie bits and reuse the parchment paper when putting the next batches in.


These Italian cookies are a bit sweet, but are wonderfully crisp and chewy. I really enjoy the contrast they have with the lemon ricotta mousse. Hope you like them too.