Maybe it’s a bit too late to incorporate this cookie into your cookie swap parties for this year, but definitely keep it in mind for next year! These cookies are so easy. You only need four ingredients: an 8oz can of almond paste (you can find this is the baking aisle), 1/2 cup of sugar, one egg white, and some slivered almonds. If you’ve ever had an almond croissant and love the flavor of the filling, you’ll love these!
For the longest time I thought I didn’t like almond-flavored things. I love whole almonds, but I could never get in to anything almond flavored. Turns out I just dislike almond extract. It really tastes nothing like real almonds actually taste.
Add the rest of your ingredients to the processor bowl and mix to combine. The mixture will ball up when combined. You can make these any shape, but I like them around tablespoon sized dollops.
Drop them onto a greased baking sheet, and top with a few slivered almonds. Sliced almonds work too.
Bake at 350 for about 20 minutes until golden around the edges. These cookies have the best texture. They’re sort of crispy on the outside, and chewy/creamy on the inside. They’re so good!
Once they’ve cooled a bit, dust them with powdered sugar. Yum!