Sardinian Almond Cookies

Author: Canadian Living

These almond-laden Italian cookies are like chewy amaretti. You'll need 2 tbsp (30 mL) egg white, from 1 large egg.

  • Portion size 40 servings
  • Credits : Canadian Living Holiday Cookbook: Fall 2010

Ingredients

  • 1 tube (200 g) marzipan
  • 2/3 cups sliced blanched almonds
  • 1/3 cup icing sugar
  • 1 egg whites

Method

In food processor, process together marzipan, half of the almonds, 1/4 cup (60 mL) of the icing sugar and egg white until smooth.

Dust work surface with remaining icing sugar. Divide dough in half and roll each on sugar into 10-inch (25 cm) log. Wrap each and refrigerate for 30 minutes.

Cut logs into1/2-inch (1 cm) thick slices; place on parchment paper–lined baking sheets. Press remaining almonds onto tops. Bake in 300°F (150°C) oven until golden, 15 to 17 minutes. Let cool on pans on racks.

Nutritional facts Per cookie: about

  • Sodium 2 mg
  • Protein 1 g
  • Calories 37.0
  • Total fat 2 g
  • Potassium 32 mg
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 4 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Sardinian Almond Cookies

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