Italian Almond Cookies II

    This cookie is very chewy on the inside and crisp on the outside, BUT the entire outside is coated in sliced almonds for a fantastic look and is absolutely delicious. It is well worth the effort.

    74 people made this

    Serves: 72 

    • 900g almond paste
    • 1 cup (125g) plain flour
    • 8 egg whites
    • 2 cups (450g) caster sugar
    • 2 cups (250g) icing sugar
    • 2 cups (300g) sliced almonds

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 175 degrees C (350 degrees F). Grease cookie tins.
    2. In a large bowl, use your hands to mix together the almond paste, flour, egg whites, caster sugar and icing sugar until well blended. The mixture will be very sticky. Place the sliced almonds into a small bowl. Scoop out rounded teaspoonfuls of the dough and drop them into the almonds. Roll until completely coated. Place 3cm apart onto the prepared cookie tins.
    3. Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool on cookie tins for a few minutes before removing to a wire rack to cool completely.

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