You know those great platters of Italian cookies that people buy for parties? I usually dig down and take only the almond macaroon style....they have the most amazing almond flavor, and a melt-in-your-mouth texture. Sometimes they are rolled in pignoli nuts, sometimes they are topped with a whole almond. However they are dressed, I find them!
If you need to be gluten free, those platters are off-limits due to the risk of contamination. It's from a standard bakery, after all.... you have to guess they probably make them with floured hands, even if there is no flour in the recipe. They are also piled onto a tray with all the other cookies....
Enter The Hot Handle to ensure the ability of gluten free individuals (a.k.a. my DS) to partake in this delicious treat. I also discovered they are EASY. YaY!
Recipe should easily double if you'd like!
Italian Almond Cookies
Preheat the oven to 350.
Open an 8-oz can of almond paste and put that in the food processor.
Add 1/2 cup of sugar.
Combine until crumbly in texture.
Add 1 egg white and 1/2 to 1 tsp of vanilla.
Process again until smooth.
It will be kind of sticky and wet.
Spoon this mixture into 16 lumps onto a cookie sheet lined with parchment paper.
Using wet fingers, smooth these lumps into nice round lumps.
Decorate with 3-4 slivered almonds on each lump.
Bake 20 minutes, until golden brown.
Let cool on parchment paper.
Remove from parchment. Hide them until serving time.
