Add sugar to the almond paste; mix well. Add 1 teaspoons
Cream the butter, sugar and flavoring until light and fluffy. Add egg and almond paste; blend well.
Add sifted flour and dry ingredients.
Chill dough 2 hours or more.
Form into balls, 1 teaspoon per cookie.
Place on ungreased cookie sheet.
Press down gently with bottom of small juice glass that has been dipped in granulated sugar.
Bake at 350\u00b0 for 12 minutes or until delicately golden brown.
Watch carefully as they are thin and burn quickly.
Add unbeaten egg whites to almond paste.
Beat with a mixer until smooth.
Add sugars gradually.
Add vanilla.
Work dough with hands or spoon until all are blended.
Drop by small teaspoon into sliced almonds, roll until coated.
Bake on lightly greased cookie sheet for 20 - 23 minutes at 350 degrees.
n medium-high speed the Almond Paste, Sugar, Almond Extract and butter until
owl and mix in the almond paste with an electric mixer. Add
rease them).
Crumble the almond paste into a mixing bowl and
Beat egg whites with fork until small bubbles form.
Set aside.
Blend sugar and almond paste until fluffy, fine and smooth.
(This will take a while.)
Add egg whites and blend until mixture is wet.
Shape into small balls with wet hands.
Roll in nuts.
(I use slivered almonds or pignolia (pine) nuts.)
Place on foil covered cookie sheet and bake for about 18 to 20 minutes at 350\u00b0.
Cookies should be light golden brown.
Bake one tray at a time.
Do not remove from foil until cookies are cold.
utter until smooth. Add the almond paste, one piece at a time
rease again set aside -- Mix almond paste,butter,sugar,egg yolks and
ands to mix together the almond paste, flour, egg whites, white sugar
edium bowl, stir together the almond paste, egg whites and lemon extract
Cut almond paste into 1/2 inch pieces.<
immed baking sheet.
Place almond paste and sugar in processor and
utter, sugar, cream cheese and almond paste until smooth. Beat in the
herries.
Break up the almond paste into the bowl of an
Preheat oven to 350\u00b0F.
Butter a 9x9 pan, line with foil, then butter the foil.
In food processor, pulse almond paste until broken in small bits, then add 1/4 c sugar and salt, processing 1 minute more.
In a large bowl, beat together butter and remaining sugar, 3 minutes.
Add almond mixture, egg yolk, and almond extract, beat 2 minutes more.
Reduce speed, then add flour. Mix until combined.
Spread batter evenly in pan and brush with egg white.
Bake 35-40 minutes.
Cool in pan 1 hour.
Cut into 25 squares.
up of turbinado sugar, and almond paste until smooth. Mix in the
ogether the softened butter and almond paste on high speed until very
Put paste through a food processor.
Mix all ingredients together.
Roll into walnut size balls.
Top with 1/4 cherry. Bake on parchment paper in a 325\u00b0 oven for 20 to 25 minutes.
Cool completely before removing from paper.
box grater, grate the almond paste and then the butter directly