The name says it all: these cookies have a thin, shell-like surface that reveals a moist and light almond-flavored center. A perennial favorite, they're also coincidentally gluten-free.
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Source: King Arthur Flour

Marie’s Almond Cloud Cookies

Prep Time 15 mins Cook Time 20 mins Total Time 35 mins
Servings: 24

Ingredients

Cookie Ingredients:

DIY Almond Paste Ingredients:

Instructions

  1. DIY Almond Paste Instructions:

    Place the whole blanched almonds and 1/2 cup of the powdered sugar in a large food processor (at least 7 cups in volume) fitted with a steel blade. Process the nuts and sugar until the nuts are very finely ground, stopping periodically to scrape the sides of the processor bowl. The sugar will help prevent the nuts from turning into almond butter, but still be careful about overprocessing.

  2. Once the almonds are very finely ground, add the remaining 1 Cup powdered sugar and pulse until it is completely mixed into the ground almonds.

  3. Stop the processor and add the egg white and the almond extract, if using. Turn the processor back on and process the almond paste until it comes together in a clump in the food processor.

  4. If it seems very sticky, add a little more powdered sugar, a spoonful at a time, until it is smooth.

  5. You can use the almond paste at once or wrap it to use at a later date. Wrap it tightly in plastic wrap and then store it in a zip-top bag. Wrapped this way, the almond paste can be kept for up to 3 months in the refrigerator or 6 months in the freezer. Make sure to bring the almond paste to room temperature before using it in recipes.

  1. Almond Cookie Instructions:

    1) Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets.
    2) Blend the almond paste, sugar, and salt until the mixture becomes uniformly crumbly; this is best done in a stand mixer.
    3) Add the egg whites gradually, while mixing, to make a smooth paste.
    4) Stir in the flavorings.
    5) Scoop the dough by heaping tablespoons onto the prepared pans.
    6) Sprinkle the cookies heavily with confectioners' sugar, then use three fingers to press an indentation into the center of each cookie.
    7) Bake the cookies for 20 to 25 minutes, until they're brown around the edges. Remove them from the oven, and let them cool right on the pan.

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