12 ounces Almond paste
5 ounces Granulated sugar
2 1/2 fluid ounces Egg whites
Yield: 19 ounces
1. Blend the almond paste and sugar in a mixer with the paddle attachment. Add a quarter of the egg whites. Mix until the paste becomes completely homogenous. Scrape the bowl and paddle well. Gradually add remaining egg whites until the paste is firm but soft enough to pipe.
2. Scrape the dough into a pastry bag fitted with a small plain or star tip. Pipe a border of this dough onto pre-baked cookie or tart crust and bake as directed. Or, pipe the dough into 1-inch (2.5 centimeter) circles on paper-lined sheet pans. Bake at 375°F (190°C) until the cookies are golden brown, approximately 12 to 14 minutes.
3. Yield: 1 lb. 3 oz.
Yield: 19 ounces
5 ounces Granulated sugar
2 1/2 fluid ounces Egg whites
Yield: 19 ounces
1. Blend the almond paste and sugar in a mixer with the paddle attachment. Add a quarter of the egg whites. Mix until the paste becomes completely homogenous. Scrape the bowl and paddle well. Gradually add remaining egg whites until the paste is firm but soft enough to pipe.
2. Scrape the dough into a pastry bag fitted with a small plain or star tip. Pipe a border of this dough onto pre-baked cookie or tart crust and bake as directed. Or, pipe the dough into 1-inch (2.5 centimeter) circles on paper-lined sheet pans. Bake at 375°F (190°C) until the cookies are golden brown, approximately 12 to 14 minutes.
3. Yield: 1 lb. 3 oz.
Yield: 19 ounces
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