1, 7 oz. (3/4 c.) Tube Pure Almond Paste (Found in the baking aisle or you can make your own..which is what I did. See recipe below.)
1 c. Granulated Sugar
Pinch of Salt
2 Large Egg Whites, at room temperature for at least 30 minutes
Almond Paste
¼ c. Granulated Sugar
6 T. Powdered Sugar
¾ c. Almonds (original recipe calls for blanched but I just use raw, whole almonds)
2 T. Light Corn Syrup
1¼ t. Pure Almond Extract
Instructions
For the Almond Paste
Process almonds, powder sugar and granulated sugar in a food processor until the nuts are very finely ground. Add corn syrup and almond extract and process until the mixture is thoroughly blended and moist enough to hold together when pressed in your hand. Form into a ball and wrap in plastic wrap and an air-tight container until ready to use.
For the Cookies
Preheat the oven to 300 degrees and line two large baking sheets with parchment paper.
Pulse the almond paste, sugar and salt in a food processor until broken up, then add egg white and puree until smooth. Using a 2 t. measuring spoon, drop batter onto pans, about 2 inches apart. They will spread quite a bit so make sure there is plenty of room between the cookies. I got 8 on the pan.
Bake in the very center of the oven for 8 minutes, rotate pan and then bake for another 7 minutes. Let cool completely before removing from parchment paper. Store in an air-tight container.
Notes
Makes 25 cookies.
TIP: To easily remove cookies from the parchment paper, gently push up on the cookie with your finger from underneath the parchment paper. It should peel away easily.
Recipe by DessertedPlanet.com at https://dessertedplanet.com/amaretti-cookies/