How to make it

  • Preheat oven to 300 with racks in upper and lower thirds. Line 2 large(17x12") 4-sided sheet pans with parchment paper.
  • Pulse almond paste and sugar in processor until broken up,then add egg whites and pulse till smooth. Transfer to pastry bag and pipe 3/4" rounds (1/3" high) about 3/4" apart in pans. Dip a fingertip in water and gently tamp down on any peaks.
  • Bake,rotating and switching position of pans halfway through,until golden and puffed,15 to 18 mins.
  • Wearing an oven mitt,rest 1 pan in sink at angle. Lift top edge of parchment and slowly pour about 1/4c water between parchment and sheet pan so that all of parchment is lightly moistened(water will steam on pan moistening bottom of cookies to help them stick together later). Repeat with remaining sheet pan. Cool cookies in pans on racks. Peel cookies from parchment and sandwich bottoms of cookies together.
  • Cookies can be kept in airtight container at room temperature 1 day or frozen 1 month

Reviews & Comments 4

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    " It was excellent "
    momo_55grandma ate it and said...
    great post high5 thanks
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    " It was excellent "
    peetabear ate it and said...
    ohhhh how can you go wrong with these.... five
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    " It was excellent "
    aussie_meat_pie ate it and said...
    Wow no flour? Interesting got to try this :)
    Was this review helpful? Yes Flag
    " It was excellent "
    lacrenshaw ate it and said...
    Ah, my dear pat.. perfection!
    Was this review helpful? Yes Flag

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