Double Almond Thumbprints

Submitted by: cybercook

These cookies are made with a dough that contains almond paste, egg whites, two kinds of sugar, and a small amount of flour. Each ball of dough is rolled in sliced almonds and topped with a halved cherry before baking.

Ingredients

8 ounces almond paste, crumbled
2 large egg whites
1/2 cup granulated sugar
1/2 cup powdered sugar
1/4 cup flour
1/8 teaspoon salt
2 ounces slivered almonds
Maraschino cherries, halved

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Method

Preheat oven to 325F. Line baking sheets with parchment paper or a nonstick baking mat. Combine the almond paste and the egg whites in a medium bowl until well blended. Add the granulated sugar, the powdered sugar, the flour and the salt. Beat until just blended. Using about 2 teaspoons of dough for each, form into balls. Roll in slivered almonds and place, about 1-inch apart, on prepared baking sheets. Make an indentation in the center of each cookie and place a halved cherry in each indentation. Bake until cookies are set and lightly browned, about 15-18 minutes. Remove from oven and cool cookies on pan for 5 minutes. Using a spatula, transfer cookies to a rack and cool completely.

Notes: Simple and delicious. Only for those who like intense almond flavor.

Number of Servings: 30 - 36 cookies

Submitted by: cybercook ( See all of cybercook Recipes )