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Photo by Jeff Hitchcock

Ingredients

1/2 c. granulated sugar
1/4 c. all purpose flour
1/4 t. salt
7 oz. almond paste, crumbled
2 egg whites, at room temperature
32 whole blanched almonds

Directions

1. Preheat the oven to 350 deg. F. Line two baking sheets with parchment paper and set aside.
2. Combine the sugar, flour, and salt in a medium bowl and whisk to mix well. Set aside.
3. Combine the almond paste and egg whites in a large bowl and beat at medium speed, about 3 minutes, or until mixture is smooth. Gradually beat in the sugar mixture.
4. Drop mounds of dough, about 2 teaspoons each, 1 inch apart, onto the prepared baking sheets. Gently press an almond into each cookie. Bake 12 to 14 minutes or until the edges of cookies are lightly browned.
5. Cool the cookies on the baking sheets on wire racks for 2 minutes. Remove from the baking sheets and cool completely on the wire racks. The cookies can be covered in an airtight container and stored at room temperature up to 4 days.

Nutritional Information

Serving size:	Two 1.5 inch cookies
Yield:	32 cookies
Exchanges:	1 carbohydrate, 1 fat
Nutrition:	Calories 106, Calories from Fat 44, Total Fat 5 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 44 mg, Total Carbohydrate 14 g, Dietary Fiber 1 g, Sugars 11 g, Protein 2 g

Recipe from The Big Book of Diabetic Desserts.

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Last Updated: Wednesday December 23, 2009 10:41:25
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