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--- italian_almond_cookies [2023/12/15 11:22] – [Notes] karin
+++ italian_almond_cookies [2025/11/26 10:11] (current) – karin
@@ Line 5: / Line 5: @@
   * 16 oz. almond paste
-  * 1/2 + 1/3 cups granulated sugar
+  * 1/2 + 1/3 cups sugar
   * 1 1/2 cups confectioners' sugar
   * 1/2 teaspoon salt
   * 3 rounded tablespoons cornstarch
-  * 1/2 cup egg whites
+  * egg whites from 4 large eggs
-  * 3/4 pounds blanched, slivered/sliced almonds
+  * 3/4 pounds blanched, slivered/sliced almonds (approximately; I don't actually measure)
 ===== Directions =====
-  * Grate the almond paste with the large holes of a box grater.
+  * Grate the almond paste with the large holes of a box grater into a large bowl. Add the sugar, confectioner's sugar and cornstarch to the bowl but do not combine (yet).
-  * Mix the sugars and cornstarch together in a large bowl. Add the grated almond paste to the sugar mixture. Mix until fine granules form (you can also do this in a mixer on low).
+  * Beat the egg whites with the salt until foamy. Pour into the bowl with the almond paste, sugars and cornstarch, and mix until combined.
-  * Beat the egg whites in a separate bowl with a fork until frothy, 1-2 minutes. Add the egg whites and salt to the sugar/almond paste mixture and mix to combine.
+  * Drop the dough by teaspoonfuls into a bowl of sliced almonds and roll to coat (dough will be *very* sticky).
-  * Drop the dough by teaspoonfulls into a bowl of sliced almonds and roll to coat (dough will be *very* sticky).
+  * Place the balls on cookie sheets covered with parchment paper and cover with saran wrap. Let the dough balls sit out on the countertop for 3 hours, until they dry out a bit.
-  * Place the balls on cookie sheets covered with parchment paper and cover with saran wrap. Let the dough balls sit out on the countertop for 1-3 hours, until they dry out a bit.
   * Pre-heat the oven to 375°F.
   * Bake the cookies on parchment paper-lined cookie sheets for  for 12-15 minutes, until puffed and light golden brown.
@@ Line 24: / Line 23: @@
 ===== Notes =====
-  * I have tried making these vegan using aquafaba in place of the egg whites. They did Not Work. If anyone comes up with a way to make these vegan, let me know!
+  * I have made these [[sugar_free_italian_almond_cookies|sugar-free]] and they are delicious!
-  * I made these sugar-free for the first time this year. I made my own [[almond_paste|almond paste]] (sugar-free), and then made the cookies pretty much the same, using Splenda in place of the granulated sugar and Swerve confectioner's sugar in place of the confectioner's sugar. I upped the sugar amounts a little bit (used ~1 and 1/2 times the sugar) because the artificial sugars often "bake out" (even when the manufacturer swears they don't) but I don't think it was necessary -- they were actually a bit sweet for my taste. I will try doing the sugar 1-to-1 next time and see how that goes.
 ===== Source =====
-  * [[:website:http://www.rachaelray.com/recipe.php?recipe_id=3751|Rachel Ray.com]]
+  * I originally got this recipe from rachelray.com, but that link is no longer available
   * Yield: 3 dozen large cookies
-{{tag>type:cookies type:gluten_free ingredient:almonds ingredient:almond_paste website:rachaelray.com}}
+{{tag>type:cookies type:gluten_free ingredient:almonds ingredient:almond_paste }}