Italian Almond Cookies II Recipe

Recipesfull introduces to you: Italian Recipes. (Italian Almond Cookies II Recipe). This cookie is very chewy on the inside and crisp on the outside, BUT the entire outside is coated in sliced almonds for a fantastic look and is absolutely delicious. It is well worth the effort.

Brief

Prep 15 mins

Cook: 20 mins

Total: 35 mins

Servings: 72

Yield: 6 dozen

Italian Almond Cookies II Recipe

Ingredients

2 pounds almond paste

1 cup all-purpose flour

8 egg whites

2 cups white sugar

2 cups confectioners' sugar

2 cups sliced almonds

Parmesan Focaccia Bread

World Cuisine

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

Step 2

In a large bowl use your hands to mix together the almond paste flour egg whites white sugar and confectioners' sugar until well blended. The mixture will be very sticky. Place the sliced almonds into a small bowl. Scoop out rounded teaspoonfuls of the dough and drop them into the almonds. Roll until completely coated. Place 2 inches apart onto the prepared cookie sheets.

Step 3

Bake for 15 to 20 minutes in the preheated oven until golden brown. Cool on cookie sheets for a few minutes before removing to a wire rack to cool completely.

Nutritional Information

Italian Almond Cookies II Recipe

Servings Per Recipe:72

Calories: 115.6

% Daily Value *

Protein: 2.3g 5%

Carbohydrates: 16.8g 5%

Dietary Fiber: 1g 4%

Sugars: 9g

Fat: 4.9g 8%

Saturated Fat: 0.4g 2%

Vitamin A Iu: 0.5IU

Niacin Equivalents: 0.6mg 5%

Folate: 13.3mcg 3%

Calcium: 28.8mg 3%

Iron: 0.4mg 2%

Magnesium: 24.4mg 9%

Potassium: 66.9mg 2%

Sodium: 7.4mg

Calories From Fat: 43.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.