Italian Almond Cookies II
we are lucky enough to have a very high quality greek bakery here in town. their almond cookies are simple and amazing, so i thought i would try my hand at fixing this recipe.
i tried 2 different brands of almond paste, and frankly, i can tell no difference between batches. these came out wonderfully and so far, they have retained their freshness after almost a week in the fridge.
people are recommending that the sugar and paste be blended together in a food processor. i did this, and i cant imagine trying to work the sugar in the paste by hand! what a bear that would be! the point being: yes, the processor was great suggestion! i also added the egg last.
2 users found this review helpful
Dec. 22, 2012