My friend on a gluten-free diet loved these fantastic cookies so much, she had to ask for the recipe! Quick and easy, they taste as good as the decadent treats I make using puff pastry and almond paste. Everyone loves these! —SHERRI COX, LUCASVILLE, OHIO
- 1 can (8 ounces) almond paste
- 1/2 cup sugar
- 2 egg whites
- 1/8 teaspoon salt
- In a large bowl, beat almond paste and sugar until crumbly. Beat in egg whites and salt until smooth. Drop by scant tablespoonfuls 1 in. apart onto parchment paper-lined baking sheets.
- Bake at 350° for 15-18 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container. Yield: 2 dozen.
Originally published as Gluten-Free Almond Cookies in Healthy Cooking December/January 2012, p95
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