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
- 1/2 cup confectioners' sugar
- 1/4 cup baking cocoa
- In a large bowl, beat the almond paste, sugar and egg whites until combined. Combine confectioners' sugar and cocoa; gradually add to almond mixture and mix well.
- Drop by tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 350° for 17-20 minutes or until tops are cracked. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.
Nutrition Facts1 cookie: 69 calories, 3g fat (0 saturated fat), 0 cholesterol, 4mg sodium, 11g carbohydrate (9g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
Originally published as Chocolate Almond Macaroons in Country Woman Christmas 2010
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