With a hint of almond, these chewy treats are similar to those sold in Italian bakeries. My husband and children are always excited when I include these in my holiday baking lineup. —Kathy Long, Whitefish Bay, Wisconsin
Total TimePrep: 15 min. Bake: 20 min./batch
- 1-1/4 cups almond paste
- 3/4 cup sugar
- 2 large egg whites, room temperature
- 1/2 cup confectioners' sugar
- 1/4 cup baking cocoa
- Crumble almond paste into a food processor; add sugar and pulse until evenly combined. Add egg whites and process until incorporated. Transfer mixture to a bowl. Sift together confectioners' sugar and cocoa; gradually add to almond mixture and mix well.
- Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 350° until tops are cracked, 17-20 minutes. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.
Nutrition Facts1 cookie: 92 calories, 3g fat (0 saturated fat), 0 cholesterol, 6mg sodium, 15g carbohydrate (13g sugars, 1g fiber), 2g protein.
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Originally published as Chocolate Almond Macaroons in Country Woman Christmas 2010