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When my kitchen fills with the sweet almond scent of these Christmas Almond Paste Cookies, I know the holidays have officially begun. Their amazing chewy center and rich flavor make them impossible to resist - I always catch family members sneaking extras before they even cool down!
A Delightful Holiday Treat
What I love most about these cookies is how they work for everyone. They contain no gluten naturally, so all my guests can enjoy them. They come together in no time but still look fancy on any dessert table - perfect when friends drop by unexpectedly or when I need something impressive for a last-minute party.
Your Ingredients List
- Granulated Sugar: One cup to add just the right sweetness.
- Gluten Free Flour: Three quarters cup does the trick perfectly.
- Egg Whites: Four large ones to create that airy texture.
- Almond Slices: One cup for decorating the tops.
- Almond Paste: A full pound for that amazing flavor base.
- Confectioners' Sugar: Another cup makes them wonderfully tender.
- Salt: Just half a teaspoon to balance everything out.
- Almond Flavoring: Optional but adds an extra punch of nuttiness.
Making Your Cookies
- Warm things up:
- Turn on your oven and get your baking sheet lined - we're about to make something wonderful.
- Blend it smooth:
- Work the almond paste with your sugars until no lumps remain, then fold in the remaining ingredients.
- Create your cookies:
- Grab some dough, form it into balls, press in those almond slices, and leave room between each one.
- Bake until perfect:
- They'll need to cook just until slightly golden with those beautiful cracks appearing on top.
- Don't rush:
- They need to set before you move them or they might fall apart.
Insider Secrets
Don't use old almond paste - you won't get that amazing flavor. Handle the mixture lightly after adding egg whites or you'll end up with tough cookies. Those little cracks that form while baking? That's your sign they'll have that perfect texture - crunchy outside, soft inside.
Storage Solutions
These beauties will stay fresh about five days if you put parchment paper between layers. You can also freeze them for later - just let them come to room temp before serving and they'll taste just as good as day one.
Easy Troubleshooting
Got hard almond paste? Just let it sit at room temperature for a bit. Always use parchment for baking or they'll stick like crazy. Don't worry about those cracks forming - they're supposed to happen and mean you'll get that amazing chewy texture everyone loves.
Cherished Traditions
I've made these almond treats part of my holiday routine for years now. There's something special about turning a few simple things into something so tasty. When I share them with neighbors or serve them at gatherings, they always bring smiles and that warm holiday feeling with every bite.
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Frequently Asked Questions
- → What's almond paste made of?
It’s a blend of ground almonds and sugar. Unlike marzipan, it’s less sweet and has a chunkier texture.
- → Can regular flour replace gluten-free?
If you don’t need gluten-free cookies, you can swap gluten-free flour with all-purpose flour. The outcome will still be delicious.
- → Why are only egg whites used?
Egg whites make the cookies fluffier and let the almond flavor stand out. Plus, they help keep that chewy texture everyone loves.
- → How do I store these cookies?
Keep them in a sealed container at room temperature. Use wax paper between layers to avoid sticking. They’ll stay fresh for about a week.
- → Can I freeze the cookies?
Totally! Store them in a sealed container in the freezer for up to 3 months. Let them thaw fully at room temp before enjoying.