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–+ servings
Prep Time 20 minutes
Cook Time 20 minutes
Cooling time 30 minutes
Total Time 1 hour 10 minutes
Servings: 20 cookies
Course: Dessert

Ingredients
  

  • 16 ounces almond paste
  • 1 cup sugar
  • 1 cup powdered sugar Plus more for dusting the cooled cookies if desired
  • ¾ cup gluten free flour I recommend King Arthur Measure For Measure Gluten Free Flour
  • 1 Tbsp poppyseeds
  • 1 tsp salt
  • 4 large egg whites beaten
  • 1 tsp almond extract
  • 1 cup sliced almonds

Instructions
 

  1. Preheat oven to 350℉. Line two large baking sheets with parchment paper.
  2. In a stand mixer with a paddle attachment or an electric mixer, cream together the almond paste, sugar, and powdered sugar until combined.
  3. Add flour, salt, poppyseeds, egg whites, and almond extract. Combine until mixed together.
  4. Use a large scoop to scoop out dough. Roll dough into balls with your hands.
  5. Place sliced almonds in a small bowl. Roll balls of dough in sliced almonds, then place on baking sheet.
  6. Bake for 20 minutes, or until cookies are starting to turn golden brown towards the bottom half of the cookie.
  7. After the cookies have completely cooled, dust the tops with powdered sugar if desired.

Notes

If you prefer to not use gluten free flour, you can substitute all purpose flour using the same measurement.

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