Recipe by MYRAMANI
"This cookie is very chewy on the inside and crisp on the outside, BUT the entire outside is coated in sliced almonds for a fantastic look and is absolutely delicious. It is well worth the effort."
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Outstanding cookie. A couple of hints I discovered. Combine the granulated sugar and almond paste in a food processor first, until it looks like sand. Place in a mixing bowl and mix in other dry ingredients and lastly add the egg whites. Chill 20 - 30 minutes and use a small ice cream scoop to get uniform portions. When rolling in almonds, flatten the cookies pressing into the almonds which helps them adhere to the cookie. Forget oiling the pan and use parchment paper instead. However, after removing from the oven, let the cookies cool at least 10 minutes before trying to remove. The cookies harden and easily slide off the parchment. If you have a shortage of pans, slide the entire parchment off the pan to let the cookies cool.
I had been looking forward to creating a batch of these due to the reviews it had been given, but I was very disappointed with the result. These cookies clung on like limpets to the baking trays. I cooked in very small batches after the first one came out glued to the cookie sheet - I baked in groups of four - and experimented with a more liberally greased baking sheet, baking parchement, more standing time on the cookie sheet after baking, less standing time on the sheet, a longer cooking time, a sorter cooking time..and finally I discovered that if I floured the sheet in addition to greasing it well, they came off a little easier, but still gave a lot of resistance and I ended up with plenty of 'casualties'. I think that if I were to make this again, I'd cook them on edible rice paper, so I could just cut the cookies off of the lining paper. The cookies themselves were quite nice warm, but once cold my family found them simply too sweet and quite flavourless. I also felt that they really did benifit from a coating in sliced almonds, as I made some coated, some uncoated and I felt the lightly toasted flavour really lifted the blandness of the cookie itself.
Without a doubt the BEST chewy almond cookie I've found!! My daughter and I thought we had tasted the best one in Europe on a recent trip but these are even better! Good tips .... begin by putting paste and white sugar in the food processor. Also beat egg whites to soft peaks before adding them and add them LAST. Also chilling the dough 30 min when assembled. Parchment paper solves any sticking problem and let them cool 10 min before remove to the wire rack. They are DIVINE!!!!!
Excellent but dough is so sticky that it's better to mix in stand mixer and pipe out using a pastry bag into the sliced almonds. Use a Silpat matt or teflon matt to bake on. Cookies just slip off when done. I find the ones from the Italian bakery in Toronto seem to have a lot more flour so will add more next time. Did add a bit of almond oil also.
Holy cow these were awesome. I split the recipe in half and still got a about 36 cookies. Made them the day before and they were still great the next day. I ran out of sliced almonds very quickly - halfway through (I was probably making the cookie s way too large) however, I just made the other half without them and they were just as good. As a matter of fact I may do that again next time because I thoguht it made a good presentation to have both on a platter. These are a little chewy but the contrast is nice - crispy on outside and chewy and soft on the inside. As the recipe says, the dough is very sticky so just pop it in the fridge for a few minutes before working with it and that helps.
Excellent, Excellent, Excellent. Only thing I like to mention is when using egg white make sure they are @ room temperature and beaten soft peeks. Fold in with ingredients and when finally mixed together and if you still find chuck of paste, then my suggestion is with a rubber spatula press down the pieces until you don't see any chuck.
These were so WONDERFUL!!! They remind me of the cookies available at a local Italian bakery (the Missouri Bakery in St. Louis). I skipped the last step of rolling in almonds, and I also mixed the cookies with my electric mixer. I was kind of nervous about doing so, but the cookies were fantastic!
These are excellent cookies. I followed the advice of David Spaulding and they came out perfectly. The processing, adding the eggs last, chilling 30 minutes, and using parchment paper were all great suggestions. These cookies tasted great and looked very appealing. I will make these again.
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Almond Cookies II
Serving Size: 1/72 of a recipe
Servings Per Recipe: 72
Amount Per Serving
Calories from Fat: 44
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