Gluten Free. Chewy and crunchy at the same time. These cookies are so good they make me laugh. They will speak for themselves.
16 oz almond paste
1 1/2 cups sugar
3 large egg whites
1/2 tsp pure vanilla extract
pinch of cayenne
Preheat oven to 325 and line a baking sheet with parchment paper.
Put almond paste and sugar in the food processor and pulse until well combined. Transfer to the bowl of a stand mixer (or just a bowl if you only have an electric hand mixer...you will need one of these appliances) and add the egg whites. Give it a real good beating. beat in the vanilla and cayenne. use a small trigger ice cream scoop to get them onto the pan. If you don't have a scoop for cookies- go out and get 2 different sizes right now... invaluable. Get this kind :
Garnish them with sliced almonds and sprinkle with powdered sugar through a sieve and bake for about 20 to 25 minutes, watching them closely at the end of the baking time. When they begin to brown around the edges they are done. Keep in mind that while they are cooling on the pan they will continue to stiffen up and bake because of the hot pan. You may keep them on the pan to cool completely and then remove them when they have come to room temperature. Makes about 20-23 cookies. Try not to eat them all at once.