Italian Almond Cookies

• 8 ounces, weight Canned Almond Paste (not Almond Filling)
• 1/4 cups All-purpose Flour
• 1/2 cups Granulated Sugar
• 1/2 cups Confectioners Sugar
• 2 Large Egg Whites
• 1/2 cups Sliced Almonds

1. Preheat oven to 350u0b0F and line half sheet pans with parchment paper. In the bowl of a stand mixer, combine almond paste, flour, egg whites, and both sugars. Mixture will be very sticky.
2. Place sliced almonds into a small bowl. Drop 1 teaspoon blobs of cookie dough into bowl of almonds; roll until coated. Place 2 inches apart on prepared half sheet pan.
3. Bake for 10-12 minutes, until golden. Cool on half sheet pans for several minutes before transferring to a wire rack to cool completely.
4. Note: If you must use the foil-wrapped logs of almond paste (which are typically harder and dryer than canned paste), grate the almond paste and mix the dough in a food processor.

almond paste, allpurpose, sugar, confectioners sugar, egg whites, almonds

Taken from tastykitchen.com/recipes/desserts/italian-almond-cookies-2/ (may not work)