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Ingredients:

1/4 cup chopped almonds (see picture)

12 oz. almond paste

2 large egg whites (beaten)

2/3 cups sugar

apricot preserves

Directions:

Preheat oven to 350 degrees.

1. Chop almonds into very small pieces. In a small skillet, toast them for 3 minutes.

2. Mix almond paste and sugar together in a bowl.

3. Beat egg whites in a separate bowl until fluffy. Add slowly to almond paste and sugar mixture.

Optional: If you chill the dough for an hour, it is easier to handle.

4. Using a teaspoon of the mixture, roll into a ball. Roll in the toasted almonds. Place on cookie sheet. Using the back of the teaspoon, make a circular indentation in the center of the cookie when pushing down. Add 1/2 tsp. of apricot preserves to the center.

5. Bake for 10-12 minutes.

Makes about 2 dozen.

 

 

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