I have been busy baking lots of holiday treats over here at Me and My Roommate, and I’m so looking forward to sharing these cookies with you! These were a new addition to our holiday goodie spread this year. Every year I like to make several old favorites and then add a couple of new things in to keep things interesting. Of course, I end up loving the new stuff and our list of old favorites grows, but that’s not a bad problem to have! I was so happy that these made the cut this year, and so was my roommate – I had to put a rush on the photo before he scarfed them all up.
What makes these cookies unique is that there’s absolutely no flour in them. It’s mostly almond paste and sugar, and while I thought that would make them too dense and rich, the presence of the egg whites really lightened them up. They definitely have a very intense almond flavor, which we love. I have a feeling these might be making it back into our rotation for years to come!
Almond Cloud Cookies
Source: Adapted from King Arthur Flour
10 ounces almond paste
1 cup sugar
1/4 teaspoon salt
2 large egg whites, lightly beaten
1/4 teaspoon almond extract
Confectioners’ sugar or glazing sugar, for topping
Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets.
In a stand mixer, blend the almond paste, sugar, and salt until the mixture becomes uniformly crumbly. Add the egg whites gradually, while mixing, to make a smooth paste. Stir in the almond extract. Scoop the dough by heaping tablespoons onto the prepared pans. Sprinkle the cookies heavily with confectioners’ sugar, then use three fingers to press an indentation into the center of each cookie. Bake for 20 to 25 minutes, until they’re brown around the edges. Remove them from the oven, and let them cool right on the pan.
Yield: 21 cookies.