Italian Almond Cookie Bites
3,6 / 10
ready in 35 min.
You can make your own superfine sugar by just pulsing regular granulated sugar in a blender for 30 seconds or so.
Preheat oven to 325º F. Line 2 baking sheets or jelly roll pans with parchment paper.
Break up almond paste and place it in a bowl. In a separate bowl, using an electric mixer, beat egg whites until foamy. Add egg whites to the almond paste and mix well on low speed. Slowly add the sugar, mixing well between additions. Add flour to the mixture; mixing until cookie mixture is very smooth.
Spoon cookie mixture into a piping bag with a 1-inch round tip. Pipe the mixture onto the parchment in 1-inch mounds, about 1 1/2-inches apart. Take a damp paper towel and lightly press the top of each cookie to smooth out the top.
Bake for 15 to 20 minutes, or until golden brown. Remove from oven and cool pans on wire racks. Dust generously with powdered sugar. Serve.