Yesterday I discovered a roll of leftover almond paste in our freezer. “Leftover” from holiday baking and Italian Rainbow Cookies. Last December in my baking frenzy, I discovered I couldn’t purchase a pre-made roll of almond paste, I rolled my own. That was very satisfying, but I had quite a bit more paste than I could use, so I froze the remainder for “later”.
“Later” turned out to be yesterday. This recipe for Almond Cloud cookies, while gluten free, is not egg-free, so not for our granddaughter with an egg allergy. Still, the grown-ups enjoyed these, and with a little tweak (orange extract in place of almond extract), I could almost imagine a little after-dinner sweet in Italy.
Almond Cloud Cookie
Recipe from King Arthur Baking
- one batch DIY Almond Paste, prepared (or use an 8 oz. roll of premade)
- 1 c granulated sugar
- 1/4 tsp salt
- 1/2 c almond flour
- 2 large egg whites, lightly beaten
- 1 tsp almond extract (I substituted about 1/2 tsp orange extract, could also use lemon, but be careful not to overpower the flavors)
- confectioners’ sugar, for dusting
- Preheat the oven to 325°F. Lightly grease two baking sheets, or line with parchment.
- In the bowl of a stand mixer, blend the almond paste, sugar, salt, and almond flour until the mixture is uniformly crumbly.
- Add the egg whites one at a time, mixing to make a smooth paste. Stir in the extract.
- Scoop the dough by heaping tablespoons onto the prepared pans. You should have about 24 cookies.
- Dust the cookies generously with confectioners’ sugar, then use three fingers to press an indentation into the center of each cookie.
- Bake the cookies for 18 to 22 minutes, just until they’re brown around the edges. Remove from the oven and let cool on the pan on a rack.
- Store cookies in an airtight container at room temperature for up to 10 days; freeze for longer storage.