Differences

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--- italian_almond_cookies [2024/06/02 10:44] – [Ingredients] 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
@@ Line 14: / Line 14: @@
 ===== Directions =====
-  * Grate the almond paste with the large holes of a box grater into a large bowl. Throw in the rest of the ingredients except for the slivered almonds; mix on low speed until well combined.
+  * 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).
+  * Beat the egg whites with the salt until foamy. Pour into the bowl with the almond paste, sugars and cornstarch, and mix until combined.
   * Drop the dough by teaspoonfuls 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 1-3 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 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 22: / Line 23: @@
 ===== Notes =====
-  * I have tried making these vegan using aquafaba in place of the egg whites. They Did Not Work (dough looked good when raw, but spread out into a liquid puddle when baked). 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 (1-to-1 ratio).
-  * For the ale, I make a double batch of this recipes (each batch makes a little over three dozen cookies, if you make them reasonable small).
 ===== 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 }}