Differences

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--- italian_almond_cookies [2025/11/26 10:11] – karin
+++ italian_almond_cookies [2026/07/14 09:37] (current) – karin
@@ Line 8: / Line 8: @@
   * 1 1/2 cups confectioners' sugar
   * 1/2 teaspoon salt
-  * 3 rounded tablespoons cornstarch
+  * 3-4 rounded tablespoons cornstarch (see note below)
   * egg whites from 4 large eggs
   * 3/4 pounds blanched, slivered/sliced almonds (approximately; I don't actually measure)
@@ Line 24: / Line 24: @@
   * I have made these [[sugar_free_italian_almond_cookies|sugar-free]] and they are delicious!
+  * If the dough is too runny (as it was this year), add a bit more cornstarch to thicken it up.
+  * Baking note to self: use the smallest cookie scoop (2 T. size), twelve to a pan. Cookies do not spread significantly.
@@ Line 29: / Line 31: @@
   * I originally got this recipe from rachelray.com, but that link is no longer available
-  * Yield: 3 dozen large cookies
+  * Yield: 67 small cookies
 {{tag>type:cookies type:gluten_free ingredient:almonds ingredient:almond_paste }}