Made with almonds, these light, chewy Italian cookies are good for whenever.
11/3 cup whole un-roasted almonds
1/3 cup (50 grams sugar
1 tablespoon almond paste (or more to taste)
Preheat convection oven to 300°F.
Add almonds, sugar and almond paste to a food processor and blend until fine. Taste to make sure it's extra almond-flavored; add more paste if needed. Add the egg and blend again.
Use two spoons or a small ice cream scoop to make egg yolk-sized balls, and place them on a prepared baking sheet. Press down to slightly flatten cookies.
Bake for 20-30 minutes, or until the color is just lighter than the almonds. Let cool slightly, then top with some powdered sugar and enjoy!
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