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Every year, my Christmas baking kicks off with these Almond Paste Christmas Cookies. When that amazing almond smell takes over my kitchen, I know the holidays are coming. They've got this rich flavor and chewy texture that nobody can resist.
An Unforgettable Holiday Treat
What I love most is how these cookies work for everyone. Since they're naturally gluten free, I can bring them to any party without worry. They come together so fast but look fancy on any plate, making them perfect when friends drop by or when I need something quick for a cookie swap.
Ingredients List
- Almond Paste: One pound for that deep, nutty taste.
- Granulated Sugar: A cup gives the right sweetness.
- Confectioners' Sugar: A cup creates that melt-in-your-mouth feel.
- Gluten Free Flour: Three quarters cup is all you need.
- Salt: Half a teaspoon to balance everything out.
- Almond Flavoring: Not required but adds an extra nutty kick.
- Egg Whites: Four large ones for the perfect structure.
- Almond Slices: A cup to top them with a nice snap.
Baking Steps
- Prep work:
- Turn on your oven and put paper on your cookie sheet.
- Combine carefully:
- Whip the almond paste with sugars until it's smooth then fold in the other stuff.
- Form with care:
- Drop, roll and press into almond pieces, leaving room between each one.
- Bake till perfect:
- Pop them in until you see a golden color and tiny cracks appear.
- Cool completely:
- Don't rush moving them or they'll fall apart.
Handy Tricks
Always go for new almond paste for the best taste. Don't overmix after adding egg whites or you'll end up with tough cookies. You'll know they're done when you see those small cracks showing up on top.
Storage Ideas
Put paper between layers when you store them and they'll stay good for 5 days. Want to make them ahead? Freeze them and just let them sit out when you're ready to eat them.
Easy Solutions
Got hard almond paste? Just let it sit at room temp for a bit. Don't skip the parchment paper or you'll be scraping cookies off your pan. Those little cracks mean you've done everything right and your cookies will be perfectly chewy.
Cherished Tradition
These almond cookies have become something I can't imagine Christmas without. I love how basic ingredients turn into something so tasty. Whether I'm giving them as presents or enjoying them at home, each bite feels like a little bit of holiday magic.
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Frequently Asked Questions
- → What exactly is almond paste?
It's a blend of ground almonds and sugar. It's less sweet and chunkier than marzipan.
- → Can regular flour be used?
Sure, swap gluten-free flour for regular if there's no need for it to be gluten-free. The cookies will still taste great.
- → Why are egg whites used?
Egg whites make the cookies light and chewy while highlighting the almond flavor.
- → What's the best way to store them?
Keep them in an airtight box at room temperature for about a week. Layer with wax paper to avoid sticking.
- → Can these cookies be frozen?
Absolutely, they freeze well for 3 months. Just thaw them out before serving.