Ingredients

How to make it

  • Pulse almond paste in a food processor until broken up into small bits, then add salt and 1/4 cup sugar and continue to pulse until finely ground, about 1 minute.
  • Put oven rack in middle position and preheat oven to 350°F. Butter a 9-inch square baking pan, then line with foil, leaving a 2-inch overhang on 2 opposite sides, and butter foil.
  • Beat together butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with a paddle attachment) or 6 minutes with a handheld. Add almond mixture, egg yolk, and almond extract and beat until combined well, about 2 minutes. Reduce speed to low, then add flour and mix until combined. Spread batter evenly in pan with an offset spatula. Lightly beat egg white in a small bowl, then brush some of it over batter and sprinkle evenly with almonds.
  • Bake until top is golden, 35 to 40 minutes. Cool completely in pan on a rack, about 1 hour. Transfer with foil to a cutting board, then discard foil. Cut into squares or rounds
  • ..................................................................................................................
  • Cooks' note: Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 4 days.

Reviews & Comments 4

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    " It was excellent "
    jett2whit ate it and said...
    Oh my! I've got champagne taste with a soda pop budget....wonder how it would be with soda?!
    Was this review helpful? Yes Flag
    " It was excellent "
    elgab89 ate it and said...
    Mmm, I love marzipan and everything almondy! You got my high 5!
    Was this review helpful? Yes Flag
    " It was excellent "
    dragonwings647 ate it and said...
    Another GOTCHA......recipe. Love it. Thanks
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  • minitindel 5 years ago
    OHHHHHHH they look soooooooo good .......love them !!!!!!!!!

    five

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    Was this review helpful? Yes Flag

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