Differences

This shows you the differences between two versions of the page.

--- italian_almond_cookies [2025/07/01 08:41] – karin
+++ italian_almond_cookies [2025/11/26 10:11] (current) – karin
@@ Line 4: / Line 4: @@
 ===== Ingredients =====
-  * 2 batches homemade [[almond_paste|almond paste]] (approximately 26 oz.)
+  * 16 oz. almond paste
-  * 1 c. granulated sugar
+  * 1/2 + 1/3 cups sugar
-  * 2 1/4 c. confectioners' sugar
+  * 1 1/2 cups confectioners' sugar
-  * 3/4 teaspoon salt
+  * 1/2 teaspoon salt
-  * 4 1/2 rounded tablespoons cornstarch
+  * 3 rounded tablespoons cornstarch
-  * egg whites from 6 large eggs
+  * egg whites from 4 large eggs
-  * 1 lb. livered almonds (approximately; I don't actually measure)
+  * 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 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 have made these [[sugar_free_italian_almond_cookies|sugar-free]].They work great!
@@ Line 32: / Line 32: @@
 {{tag>type:cookies type:gluten_free ingredient:almonds ingredient:almond_paste }}