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
- 1 tube (200 g) marzipan
- 2/3 cups sliced blanched almonds
- 1/3 cup icing sugar
- 1 egg whites
MethodIn 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
- Iron 1.0
- Calcium 1.0