7 ounces almond paste, cup granulated sugar, ¼ cup powdered sugar, 1 large egg white, ¼ teaspoon kosher salt. Store the Almond Macaroons in airtight container. (The dough should be thick and tacky but not runny). When completely cool carefully peel macaroons off paper.

12 maraschino cherries, drained and cut in half (or glace, glazed, or. Add the almond paste, vanilla, egg until well blended. Move parchment paper with the almond cookies onto baking racks to cool. Italian Almond Paste Cookies (Paste di Mandorla) Makes 24 cookies. Cream the butter and the sugar together until light and fluffy. (optional)īake the Almond Macaroon cookies for 20 minutes on middle shelf, move to upper shelf, (about 4' above middle shelf) for approximately 8 minutes until light golden brown. (With hands, add egg whites and vanilla.) Roll into balls (size of small walnuts). Pipe into stars about 1 1/2 inches in diameter or drop by rounded tablespoons onto lined cookie sheets about 1 inch apart. Mix almond paste, sugar and crumbs together. Spoon almond mixture into large pastry bag fitted with a #6 star tip. Add the egg white and mix until moist and sticky (tacky) Approximately 2 minutes. Using a 30 cookie scoop (about 2 Tbsp.) and working one at a time, scoop out. Line cookie sheets with parchment paper.īreak almond paste into small pieces and place into food processor or mixer.Īdd sugar and mix well. Place racks in upper and lower thirds of oven preheat to 350°. To bake these almond macaroon cookies, preheat oven to 325 degrees fahrenheit. Italian Pignoli Cookies are made with just a few ingredients: almond paste, sugar, confectioners sugar (powdered sugar), eggs, salt, and pine nuts.

Add sugar slowly and blend on low until crumbs are smaller about 2. SERVES: 18 COOK TIME: 20 minutes TOTAL TIME: 40 minutes Ingredientsġ0 Maraschino Cherries (optional) Instructions In a mixer place almond paste and blend on low until pea (or smaller) sized pieces form.

Almond paste cookies italian