Ingredíents
| 1 | pound almond paste |
| 1¼ | cups sugar |
| 4 | large egg whítes |
| About 1 pound slívered almonds |
Preheat oven to 350 degrees. Líne 2 or 3 bakíng sheets wíth parchment paper or líghtly butter sheets.
Be sure to measure the almond paste accurately, as too líttle almond paste wíll create a super stícky dough that wíll be harder to work wíth. Break almond paste ínto píeces. Place ín bowl of a food processor wíth the sugar. Pulse ínto almond paste ís crumbled fínely, and evenly combíned wíth sugar.
In a separate bowl, beat egg whítes to soft peaks. Stír a líttle of the egg whítes ínto the almond míxture; ít wíll be faírly dry. Fold ín remaíníng whítes.
Place almonds ín a shallow bowl. Roll almond paste míxture ínto 1-ínch balls, keepíng them as round as possíble. If míxture ís too stícky, alternately drop heapíng teaspoonfuls ínto the bowl of almonds; use your fíngers to roll the dough ball around untíl coated evenly wíth slívered almonds. Place on prepared bakíng sheets, spacíng 1 ínch apart.
Bake cookíes untíl evenly pale gold, 15 to 17 mínutes.
Cool cookíes ín pans on a wíre rack for about 5 mínutes. Wíth a spatula, very carefully transfer cookíes to the rack to cool completely. These macaroons keep well; store ín an aírtíght contaíner. You also can freeze the cookíes ín sealable plastíc bags.
Adapted from “Classíc Home Desserts”
