Makes 2-3 dozen
1/2 cup sugar
1/2 cup blanched almonds
1 teaspoon pure vanilla extract, optional
1 8-ounce tube or can almond paste or marzipan
2 egg whites, approximately
Preheat the oven to 325 F. Line a baking sheet with parchment paper(or line 2-3 mini muffin tins with mini papers).
In a food processor, whiz around the sugar until very fine. Then add in the almonds and pulse to grind up the almonds with the sugar. Add in the almond paste in chunks, drizzle on the vanilla (if using) and pulse, drizzling in the egg whites until you have a well combined, but soft batter/dough.
Scoop the batter into a large pastry bag lined with a 3/8 inch plain tip.
Or deposit batter in prepared muffin tins (really tiny ones).
If using pastry bag, deposit cookies of about 1 inch diameter on the baking sheet. Sprinkle top of cookies with coarse sugar.
Place cookies in oven, and reduce temperature to 300 F. Bake until lightly browned about 20 minutes or a bit let. Let cookies cool before using a metal spatula to remove them to a cooling rack.
Recipe by: Marcy Goldman - Kosher Cuisine with Marcy Goldman
Almond scented, chewy crisp macaroon cookie bites. Wrap these in colored tissue paper, wrap them in a tin, and stand under the mistletoe. You will need a pastry bag for these or just use a spoon to drop off the batter. These would also be nice for Passover but are great added to the Tea Lovers Purim Basket.