When I saw Food Gal's recipe for Italian Macaroons, I marked it on my to-do list. I'd never had an Italian macaroon, but she described the cookies to be chewy and almond flavored, and so I knew I'd love them. It's taken me a long time to get around to this recipe. Despite the recipe being easy to make, it required almond paste, which is a bit pricey, and I needed a scale to weigh my ingredients.
I finally got everything I needed, so I made a batch. They were so simple to make, and I love how they taste. They remind me a bit of coconut macaroons, but with almonds instead and with a stickier base. These cookies are small and delicious. I could eat them all day long.
I screwed up a little with the recipe. You are supposed to roll the dough balls in a bowl full of sliced almonds. I accidentally poured the almonds directly into the dough. But they cookies still came out chewy and tasty, and I think it was easier to make with the almonds in the batter, since the dough is super sticky. It just means that the almonds are mixed inside and aren't just on the outside.
Italian Macaroons (adapted from Food Librarian)
(makes about 2 1/2 dozen)
7 oz almond paste
3/4 cups sugar
2 large egg whites
About 1/2 pound slivered almonds
1. Preheat oven to 350 degrees. Line 2 or 3 baking sheets with parchment paper or silpat mat.
2. Break almond paste into pieces. Place in bowl of a food processor
with the sugar. Pulse into almond paste is crumbled finely, and evenly
combined with sugar.
3. In a separate bowl, beat egg whites to soft peaks. Stir a little of
the egg whites into the almond mixture; it will be fairly dry. Fold in
4. Place almonds in a shallow bowl. Roll almond paste mixture into
1-inch balls, keeping them as round as possible. If mixture is too
sticky, alternately drop heaping teaspoonfuls into the bowl of almonds;
use your fingers to roll the dough ball around until coated evenly with
slivered almonds. Place on prepared baking sheets, spacing 1 inch apart. (I just dumped my almonds into the dough and rolled 1 inch balls.)
5. Bake cookies until evenly pale gold, 15 to 17 minutes.