1 can (227 grams) almond paste
1 1/2 cups powdered sugar
3 egg whites (I used egg substitute for three eggs here)
1/2 cup ground almonds
5 tablespoons all-purpose flour
Whole or sliced almonds for the top of the cookies (optional)
Heat oven to 400 degrees. Line baking sheets with parchment paper or a silpat. In a mixing bowl combine all the ingredients and mix well. I found the almond paste to be too stiff and I couldn’t get it to mix well with all the other ingredients just by using a spoon and stirring by hand, so I emptied the “dough” into the bowl of my food mixer and beat until well combined. I will admit the dough tastes amazing. Fill a piping bag with the dough and pipe rounds of “dough” onto the baking sheets (or use a tsp sized cookie scoop/spoon to do so). Top with sliced almonds, or a whole nut right in the center. Bake the cookies for 10 to 14 minutes until golden around the edges; cookies will still be soft when you remove them from the oven but will harden as they cool. Let the cookies cool completely on a wire rack before devouring them with both hands. My cookies don't look anything like the ones on the blog, hers look so pretty, I am betting because of the egg substitute. But man-oh-man did they taste good!
Please go check out this wonderful blog full of yummy Greek food ideas: Kali Orexi.
Keeping it international,
Kelly, the origami ninja