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Ricciarelli, Almond cookies

ROBERT ROBERT GUDWIN
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Ingredients

  • • 1 pound almond paste
  • • 1/2 pound. blanched, slivered or sliced almonds
  • 1/2 teaspoon salt
  • • 1 cup sugar
  • • 3 3/4 teaspoons baking powder
  • Add and mix well:
  • • 2 egg whites from extra large eggs, slightly beaten
  • • 1 tablespoon vanilla extract
  • • 1/4 teaspoon almond extract
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directions

Preheat oven to 350° and make sure you have the rack centered in the oven. Using one tablespoonful at a time, roll dough into balls and toss in powdered sugar until lightly coated. Place on a non-stick or parchment-lined baking sheet and press lightly to flatten. (Cookies to do not spread very much during baking so they can be fairly close together.) Bake for 15-20 minutes or until cookies start to turn lightly golden brown. Remove from the oven and allow cookies to cool on the baking sheet. As they cool, the cookies will be come easier to remove from the sheet.


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