Italian Almond Cookies-Gluten and Dairy Free
Description
These cookies are the best! They are nutty, sweet, crunchy and chewy. You don't have to be Italian to make or enjoy them!
Ingredients
8 oz. almond paste (NOT marzipan or almond cake filling)
2/3 cu. sugar
2 egg whites
1/4 cu. sliced almonds
1/2 cu. bittersweet or semi- sweet chocolate chips
Directions
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In the bowl of a food processor, break up the almond paste using the pulse feature for a few seconds at a time, scraping the sides as needed, into fine sand-like pieces. Add sugar in two stages, processing for a few seconds each time to combine.
In a mixing bowl, beat the egg whites until stiff peaks form. Fold the almond mixture into the egg whites, making sure the mixture is well-combined. Chill the dough in the refrigerator for at least one hour.
Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.
Drop the dough by teaspoonfuls onto the baking sheet. Press a few sliced almonds into the top of each cookie, pressing down slightly to flatten each ball of dough. Bake for 14-15 minutes, until each cookie is just barely browned at the edge.
Cool 2 minutes on the baking sheet before removing to a wire rack. Let the cookies cool completely before drizzling with chocolate.
Place the chocolate in a glass dish and melt in the microwave 30-60 seconds at a time at 50% power, stirring at intervals. Drizzle cookies as desired and place them on a parchment lined tray and chill until firm