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Ingredients
- 3 3/4 cups Almonds (500 g)
- 1 7/8 cups Sugar (380 g)
- 4Â Egg whites (large eggs)
- 1 tsp Vanilla extract or 1 vanillina pane degli Angeli
- 1/2 tsp Almond extract
Instructions
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In a food processor grind almonds to a paste and set aside. Now run the sugar too for a thinner texture.
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In the food processor now add the almond meal, sugar, vanilla, almond extract and egg whites. Don’t add all the whites do 3 and then check the mixture for consistency. If too dry add the last egg white. It needs to be wet not soggy otherwise the cookies will not hold their shape.
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Using a piping bag and large star tip pipe cookies on a parchment covered cookie sheet.
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Decorate with half green/red candied cherry or a whole almond.
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Place in the freezer for 10 minutes. This is a crucial step.
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Bake at 375°(190°C)for 10 minutes. Don’t over bake.
