At Kathey Jo’s Kitchen we strive to bring forward recipes that everyone will enjoy. These cookies are a perfect example of what everyone will like, from the youngest in the family, to the oldest. My husband Rob has always loved these cookies, and after making them over the holidays, I realized how much even my grandchildren enjoy them! I was one happy baker.
A helpful tip for this recipe is to closely follow the measurements. The almond flavor can be overpowering if overdone, so it’s important to add the right amount. Another factor to closely following the measurements is to have the right consistency. If you add too much sugar, they will flatten; too little sugar will make them puff up. Ultimately, the macaroons should have a crisp exterior and slightly chewy center.
This Almond Macaroons Italian cookie recipe is one you’ll fall in love with. It’s packed with different variations of almond flavors such as almond paste, almond extract, and blanched whole almonds. This is the perfect combination for a settle taste that pops of natural flavors rather than artificial ones. I call it perfection in every bite.
- 1 (7 ounce) package almond paste (7 or 8 ounces)
- 1/4 cup all-purpose flour
- 1 1/2 cups powdered sugar
- 1/4 teaspoon almond extract
- 2 egg whites
- 3 dozen blanched whole almonds
- Grease cookie sheet.
- Break almond paste into small pieces in large bowl.
- Stir in flour, powdered sugar, and almond extract.
- Add egg whites.
- Beat with electric mixer on medium speed about 2 minutes, scraping bowl occasionally, until smooth.
- Place dough in decorating bag fitted with #9 rosette tip.
- Pipe 1 1/2-inch cookies about 2 inches apart onto cookie sheet.
- Top each with almond.
- Refrigerate 30 minutes.
- Heat oven to 325 degrees.
- Bake about 12 minutes or until edges are light brown.
- Immediately remove from cookie sheet to wire rack.
- Cool completely.
- Store in airtight container.