I think I did well for my first time making Amygdalota and not going by a substantiated recipe per se. Next time I will indulge a little more and add a couple more egg whites to get the cookies to thicken up a little more yet still retain their light texture inside.
** Note: I piped the cookies onto a parchment-lined cookie sheet to better shape them. If you don’t have piping tips or bags, don’t fret: just fill a plastic sandwich/food storage bag with the “dough,” cut one corner and pipe your cookies onto the parchment-lined baking sheet.
Makes 2 dozen cookies
1 can (227 grams) almond paste
1 1/2 cups (about 175 gr.) powdered sugar
3 egg whites
1/2 cup (100 gr.) ground almonds
5 tablespoons all-purpose flour
Heat oven to 400 degrees. Line baking sheets with parchment paper. In a mixing bowl combine all the ingredients and mix well. Now, I found the almond paste to be too stiff and I couldn’t get it to mix well with all the other ingredients just by using a wooden spoon and stirring by hand, so I emptied the “dough” into the bowl of my food processor (which was out to chop the almonds) and pulsed it until it was well combined.
Fill a piping bag with the dough and pipe rounds of “dough” onto the baking sheets (or use a cookie scoop/spoon to do so). Bake the cookies for 10 to 12 minutes until golden around the edges; cookies will still be soft when you remove them from the oven but will harden as they cool. Let the cookies cool completely on a wire rack then store in an airtight container for up to 3 weeks … if they last that long!
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