So, how did this cookie work out? The recipe was really really simple – there were only 3 main ingredients. Almond paste. Sugar. Egg whites. How simple is that? Mix it all together and….
Not sure what I did wrong but the tops did not end up crinkly. The cookies did have a crisp outer shell and a softer inside… but it was a bit too sweet for me. Probably not going to give this a go again.
A note on breaking up the almond paste – using a hand held mixer and trying to mix the almond paste with the sugar was taking way too long plus bits of almond paste and sugar were flying all around the kitchen. It was a mess. I gave up after a while and decided to dump everything into the food processor. So much faster. So much easier.
Do have a look at the other TWD-er attempts.
(from pg 320 of Baking with Julia)
- 8 oz Almond Paste
- 3/4 cup sugar
- 2 large egg whites
Preheat oven to 325°. Line cookie sheets with parchment paper.
Mix almond paste with 1/2 the sugar and mix until almond paste is broken up and crumbly. Add the rest of the sugar and continue mixing until it’s a very fine crumb. Add the egg whites in 3 or 4 additions, mixing well. Don’t mix too fast, ‘cuz you don’t want a lot of air mixed into the batter.
Fill a pastry bag with a 3/4″ plain tip and pipe a cookie about 1 1/2″ in diameter and about 1/2″ high.
Just before baking, take a damp cotton kitchen towel and blot the tops of the cookies to smooth the tops. press pine nuts gently into top, if using.
Bake 15-20 minutes until they are well risen, lightly colored, and covered with fine cracks. Transfer cookies on paper to racks and cool completely.
Gently peel cookie off the parchment. If they stick, lift the paper and brush the bottom of the paper with hot water. Wait a minute then peel off.