I've been making this recipe at Christmas for a few years and I think I've finally got it down with a few tweaks.
I typically double the batch, using 2 cups of sugar but only 3 egg whites. Whip the egg whites for a long time. Get them nice & fluffy and be very gentle while folding them into the almond paste/sugar mixture. (Really saw an improvement in the consistency of the dough)
Chilling the dough helps keep it from being overly sticky.
Instead of pressing the nuts into the dough, I pour the nuts into a bowl & roll the balls of dough in it, pressing the nuts in as I go. I've also found that making small cookies (bite size) seems to work best. They bake evenly & don't flatten out as much.
I use cookie sheets lined with non-stick foil. The cookies release with no problems at all after cooling for about 5 minutes. More successful than parchment, silicone mats or greased foil (I've tried them all).
Biggest lesson: be patient & take your time. This isn't a recipe to be rushed. When I try to rush through it, my cookies come out a mess. This year I took my time & while it took me almost 2 hours, it was worth it. This year's batch is probably my most successful to date and I couldn't be happier.
This is a fabulous recipe and a staple of my Christmas baking.
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I've been making this recipe at Christmas for a few years and I think I've finally got it down...