Almond Cookies - Pasticcini alle Mandorle
Simple, elegant, nutty and chewy almond cookies. Pasticcini alle Mandorle go great with coffee, tea or an afternoon snack to satisfy your sweet tooth.
- 3 cups 300 gr of almond meal/flour
- 1.5 cups 270 gr of sugar
- 1/4 of a teaspoon of almond extract
- 4 egg whites
- about 30 whole almonds to decorate
In a large bowl, mix the sugar with the almond flour.
Mixing with a spoon, add the almond extract and the egg whites, one at the time.
Place the mixture into a piping bag and make round shapes on a silicone mat if you have it, or parchment paper over a baking sheet. Place one almond in the center of each cookie.
Let the cookies sit for about 3 hours, or more (up to 12) outside the refrigerator. I placed mine into the turned-off oven.
Preheat the oven to 450 degrees F (230 degrees C). If you placed the cookies in the oven to rest, like I did, take them out of the oven before preheating it! When the oven is nice and hot, bake the cookies for about 7-8 minutes. Check to make sure they don't burn.
Let them cool off ... and enjoy!