If this recipe seems familiar, it should: It is basically the same recipe I use for the Pignoli Cookies, but without the pine nuts and lemon zest added.

It’s important to realize that when you have a great recipe, you can tweak it in many ways  People who attended both parties had no idea that it was the same cookie recipe, slightly tweaked. Oops, I guess now they know.

These can be stored in airtight container for 2 months.

Slice almond paste into 3/4-inch slices and place in food processor. Pulse 3-4 times to break up paste.

Add sugar. Pulse until well mixed. Add almond meal. Pulse 5 times.

Stir 2 tablespoons of egg whites into almond paste / sugar mixture. Gently fold in remaining egg whites.

Bake 15-17 minutes, rotating sheets front to back, at least 12 minutes.

ALMOND COOKIES

EVENT: Moroccan Feast

YIELDS: 4 1/2 Dozen

Ingredients

2 packages almond paste (7 oz. each)

1 1/4 cup sugar

4 large egg whites

1 ½ teaspoon lemon zest

2/3 cup almond meal

Equipment

Baking sheets lined with parchment paper

Directions

1. Preheat oven to 350 degrees.

2. Slice almond paste into 3/4-inch slices and place in food processor. Pulse 3-4 times to break up paste.

3. Add sugar. Pulse until well mixed.

4. Add almond meal. Pulse 5 times.

5. Remove almond paste / sugar mixture to large bowl.

6. Add lemon zest.

7. In bowl of free standing mixer or using a hand held mixer, beat the egg whites to soft peaks.

8. Stir 2 tablespoons of egg whites into almond paste / sugar mixture. Gently fold in remaining egg whites.

9. Roll the almond paste mixture into 1-inch balls. Don’t worry, dough is very wet.

10. Place on baking sheet approximately 1” apart. Press down slightly with palm of hand or using bottom or a glass. Bake 15-17 minutes, rotating sheets front to back, at least 12 minutes.

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