(Greek almond cookies) If you like marzipan you will love these.
Ingredients
4 cups blanched almond flour
3/4 teaspoon almond extract
3/4 teaspoon orange blossom water, plus a little more for shaping (substitute limoncello)
4 egg whites
Pinch of cream of tarter or a few drops of lemon juice
Pinch of salt
1 cup sugar
Extra sugar for rolling
1/2 powdered sugar for rolling
30 whole blanched almonds (or sliced almonds)
Method
- Pre-heat oven to 325F
- Whisk almond meal, all sugar except for 3 tablespoons, and large pinch of salt in a bowl. Mix in almond extract and orange flower water.
- With a stand mixer (or hand mixer, or with a whisk), beat egg whites with a pinch of cream of tarter or a few drops of lemon juice. Add remaining 3 tablespoons of sugar slowly and continue beating just until soft peaks form.
- Fold beaten egg whites into almond mixture.
- Wet hands with limoncello mixture. (you can use limoncello or a mix of limoncello and orange blossom water in a bowl) and form small balls of dough. Roll balls in sugar, then in powdered sugar. Place on parchment lined cookies sheet 2” apart. Gently press down with the heel of your hand. Push a sliced almond or blanched almond gently onto the center of each cookie.
- Bake for ~20/25 minutes until bottoms and tops are slightly golden brown. Watch them and do not over bake if you want soft cookies. (If you prefer crunchy, leave them in a few minutes longer. )