This was my first time attempting this traditional Dutch sweet treat. Traditionally it calls for bitter almonds, which is hard to find here in PDX. I used almond paste and decreased the amount of white sugar in the recipe. I love chewy cookies, and it’s hard to replicate once you’ve had the perfect cookie. There is the stale “chewy”, the kind of chewy only grocery store cookies can deliver. Then there is the chewy that is life changing…the first layer is lightly crisp–and I mean delicately crisp; second layer is the moist and heavenly chewy part. I worship the man who discovered the magical combination of egg whites and sugar…after all, that is the heart of this cookie. Trust me guys, if I were a chewy cookie, I would strive to be THIS ONE.
Almond paste 1.25 lbs
Egg whites 3.5 eggs
Granulated sugar 1 cup
Powdered sugar 1 cup
Salt 1/4 tsp
- Mix room temperature almond paste and egg whites in a blender until mixed well.
- Add granulated sugar and salt and mix.
- Add powdered sugar, a little at a time, and mix well.
- Using a silpat mat (non stick baking mat) on top of a baking tray, drop by TBSP onto surface.
- Bake at 340 for 11 minutes, rotating at the half way point.
- Cookies should be golden brown.
- **Cool completely on silpat mat before removing cookies!!!** This is key. If you try to remove them while they are still hot, the cookies will break apart. Once cooled, you can easily peel the cookies off the mat with no tearing.
- Makes about 2.5 dozen cookies.
**Makes killer ice cream sandwiches!**