I had perfected this cookie recipe so I really wasn't planning on messing with it anytime soon. The problem was it only made a dozen cookies, and the almond paste was $5.22 for 8 ounces!?! Not really the frugal recipe that I typically reach for on the weekends... My husband suggested I start with raw almonds and make the almond paste myself. Hmmm, I could do that, right? Turns out I could, and they're just as delicious, and I now know every single thing that's going into the cookies. I may continue tweaking it so that it only calls for raw or unprocessed sugars, so stay tuned!
makes 32-34 cookies
- 2 1/2 cups raw almonds
- 2 egg whites
- 1/3 cup granulated sugar, plus 2 tablespoons
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt, plus 1/4 teaspoon
- 1/2 cup slivered almonds
- 1/4 cup powdered sugar
Adjust oven rack to the middle position. Preheat oven to 350 F. Place raw almonds on sheet pan. Toast for 10 minutes, until fragrant. Cool slightly (around 5 minutes). Add almonds to a food processor. Process for approximately 15 minutes, total. After 2-3 minutes add 1/4 teaspoon salt, and 2 tablespoons of sugar. Continue to process. Scrape down sides periodically. After approximately 15 minutes, almonds will become smooth and have the consistency of almond butter.
Set aside the almond butter to cool slightly. Meanwhile add slivered almonds to a sheet pan and toast for 7-10 minutes until golden brown and fragrant. Set aside. In a medium bowl, add the egg whites, 1/3 cup of sugar, 1/2 teaspoon kosher salt, and vanilla. Whisk together until frothy. Add the almond butter until combined. Refrigerate mixture for 15 minutes, then add the cooled slivered almonds.
Scoop a tablespoon of the dough, roll into a ball, place on sheet pan, and make a small thumbprint into each cookie. Repeat process. Bake cookies for 9 minutes, rotating the sheet pan halfway through. I only cook one sheet pan at a time, I find they cook more evenly that way.
Cool for 5 minutes, then dust with powdered sugar. Cookies keep at room temperature for up to a week.