Cookies

EASY ALMOND COOKIES

Easy Almond Cookies
These are the kind of cookies you make when you don’t feel like exerting any effort at all. Like when you just feel like whirling a bunch of tasty stuff together in the food processor and then baking it for about 20 minutes and then hitting the couch hard.

I admit that I used a piping bag with a fancy star tip, but I only did that because I was giving these as a gift to a friend and I wanted to create the illusion that I worked very hard. Or at least a little bit hard. If you’re not even up for piping, then grab yourself a cookie scoop or tablespoon and just plop the cookie dough balls onto the cookie sheet. Like I said: easy.

Adapted from the Solo almond paste recipe…

1 can almond paste (8 oz. can)

1/2 cup sugar

1 egg white

10 maraschino cherries (optional)

Preheat oven to 325° and line 2 baking sheets with parchment paper.
In a food processor, whirl almond paste with sugar until well mixed (about 1 minute). Add egg white and mix until sticky (about 2 minutes).
Fill a piping bag (with a large star tip at the end) with batter and pipe onto prepared baking sheets about 1 1/2″ wide and 1″ apart. (As discussed- you can skip the piping step and simply scoop out onto parchment in rounded tablespoons.) If using maraschino cherries, top with 1/2 per cookie.
Bake for about 20 minutes, or until light golden brown.
Tips:
Want to make your own maraschino cherries? I did once, and they were admittedly amazing. I’m too lazy to possibly ever do again, but here’s the recipe if you’re motivated.
Bake longer for crispy cookies and less time for chewy. That was an obvious point, but there is a time and a place for both- so customize based on what you love.
Add chopped, toasted almonds on tops of the cookies before baking if you want a neat texture thing to happen as you eat these.
I have no idea what to tell you if you don’t have a food processor. (Other than to maybe get a food processor.) I guess you could use a stand mixer for a long time- just make sure the almond paste (which is really really dense) is well incorporated into the sugar and egg white. Make the sign of the cross before baking and hope for the best. (Then tell me how it all turned out.)
These are gluten-free and dairy-free, in case you care at all.
Of course you can freeze these. If wrapped well.
Enjoy!

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