It must be the weather. Today I've wanted to bake, eat and bake and then eat again.
I found a box of Solo almond paste in my pantry that looked like fun to experiment with. I LOVE almond flavor, especially when it's in the form of a slightly chewy, crunchy cookies. The dough does not look like it's going to make very many, but I think it it made about 20 cookies.
Almond Thumbprint Cookies
10 ounces, 1 box Solo brand almond paste
¾ cup almond flour
1 cup sugar
1/4 teaspoon salt
2 large egg whites- I used duck eggs which are quite large
Preheat the oven 325° Line a large cookie sheet with parchment paper and lightly spray with non-stick.
In a stand mixer, add the almond paste and sugar. Beat until the mixture becomes crumbly. Add the almond flour, mixing on medium
Add the 2 large egg whites into a small bowl with the almond extract. Whisk until frothy. Add to the stand mixer and mix on medium for 1 minute.
Take about 1 tablespoons of the dough and roll into balls and then powdered sugar. Slightly make an indent with your thumb. Fill with a bit of raspberry preserves. Or you can leave plain. Or roll the ball in crushed almonds.
Bake for about 20-25 minutes, low and slow. The cookies will be slightly chewy with a crisp edge. Let cool completely and sprinkle a bit more powdered sugar before serving.