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1/4 cup chopped almonds (see picture)
12 oz. almond paste
2 large egg whites (beaten)
2/3 cups sugar
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.