These cookies have an intense almond flavor, a crunchy crust with a chewy, tender inside. Coconut is nowhere to be found in this delicious little cookie.
18 ounces almond paste (not marzipan)
½ cup superfine sugar
½ teaspoon salt
4 tablespoons amaretto liqueur
1 cup powdered sugar
In a large mixing bowl, crumble the almond paste. Add the sugar and salt.
Using your hands, mix all the ingredients together until well mixed.
Pour in the amaretto and gently work the liquid into the almond mixture until a paste forms.
In a shallow, flat bowl, sift the powdered sugar into the bowl. Set aside.
Use a 1-ounce cookie scoop to scoop out the dough into the powdered sugar.
Roll each ball in the powdered sugar and place on the prepared baking sheet. Be sure to leave at least 1-inch space between the balls.
Repeat with the rest of the dough.
Allow the dough balls to sit on your counter for 20 minutes to dry out.
Bake in the preheated oven for 10-12 minutes until lightly golden brown.
Remove from the oven and cool completely.
Store any leftovers in an airtight container.
- Category: Desserts
- Method: Bake
- Cuisine: Dutch
Keywords: chewy almond macaroons, cookie recipes, almond recipes, dessert recipes, baking recipes