It’s restaurant-quality, this creamy truffle sauce! Serve as a dipping sauce for bread slivers or pour over cooked wild mushroom ravioli.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr |
| Servings: | 48 |
| Yield: | 4 dozen |
Ingredients
- 16 ounces almond paste
- 6 egg whites
- 1 cup white sugar
- 1 cup confectioners’ sugar
- ½ cup sifted all-purpose flour
- ¼ teaspoon salt
- 2 teaspoons lemon extract
- 3 drops red food coloring
- ½ cup slivered almonds
Instructions
- Preheat the oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.
- In a medium bowl, stir together the almond paste, egg whites and lemon extract until smooth. Sift together the white sugar and confectioners’ sugar, then combine sugars with the flour and salt. Stir the dry ingredients into the egg mixture along with the food coloring of your choice. Drop by teaspoonfuls, two inches apart, onto the prepared cookie sheets. Sprinkle some nuts on top of each cookie.
- Bake for 25 to 30 minutes in the preheated oven, until cookies are golden around the edges. Cool for a few minutes on baking sheets before removing to wire racks to cool completely. Store or freeze in an airtight container.
Reviews
For me, the lemon extract ruined the flavor. Had the ingredient been vanilla or almond extract, I believe it would have been delicious.
These were pretty good. I’ve never made these cookies with adding flour but it worked. I used gluten free all purpose flour mixing sorghum and brown rice flour with potato starch and homemade almond marzipan and lemon zest instead of extract. I left out the food colouring. I shaped the dough into a square then refrigerated before cutting into shapes and baking. I have found that this helps the dough from flattening while baking. I dusted with powdered sugar before baking as well to keep with the Italian tradition. They were nice and they disappeared when the kids got home from school-always a good sign. Thank you Jandee for your recipe.
I did not care for this recipe. Too sweet and flat.
Nice.