I made these for a cookie swap this past winter and they were delicious. Probably the simplest cookie recipe yet, with a tender chewy texture. I have to say that Martha’s cookie recipes are consistently outstanding. The Holiday Cookies magazine from 2006 is a staple on our cookbook shelf and we return to it time and again for new recipes. That’s where I found this recipe originally, which is also available online.
Makes 1 dozen – I double it since almond paste usually comes in an 8 oz. can
4 ounces almond paste (about 5 1/2 tablespoons)
1/2 cup confectioners’ sugar, plus more for dusting
Pinch of coarse salt
1 large egg white
1/4 teaspoon pure vanilla extract
1/4 cup sliced almonds for decorating
Preheat oven to 300 degrees. Put almond paste, sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until crumbly, about 3 minutes. Add egg white and vanilla. Mix until smooth and thickened, about 3 minutes.
Drop batter by tablespoons onto a baking sheet lined with parchment paper, spacing 2 inches apart. Place 2 almond slices on each mound of dough. Bake until cookies are golden brown, 20 to 25 minutes. Let cool completely on a wire rack. Just before serving, lightly dust cookies with sugar. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.