A very good friend of mine was so thoughtful to bring me back a little sampling of artisan chocolates from her latest trip to Paris.
I’m ashamed to admit, this little act of kindness occurred almost a month ago. Why am I ashamed? Well, you see, I promised her I would bake her some yummy cookies and send them to her as a token of my thanks and appreciation.
Sad to say my indecisiveness has prevented me from getting these out to her sooner. My friend is not really a chocolate lover, so I’ve been trying to figure out what the perfect cookie would be for her.
Then eureka! A while back when we used to work together, she would always bake cookies in the office, the same cookie every single time… cherry chip cookies with a hint of almond. They had a special name for these cookies in the office because they were SO addicting…
Which finally lead me to select these just for her.
from Martha Stewart’s Cookies
4 ounces almond paste (about 5 1/2 tablespoons)
1/2 cups confectioners’ sugar plus more for dusting
1 large egg white
1/4 teaspoon pure vanilla extract
1/4 cup sliced almonds
Preheat oven to 300 degrees F.
Mix on medium speed until crumbly, about 3 minutes. Add egg white and vanilla. Mix until smooth and thickened, about 3 minutes.
Drop batter by tablespoons onto baking sheets lined with parchment paper, or sylicon baking mat. Place two almond slices on each mound of dough.
Let them cool completely on a wire rack. Just before serving dust with confectioners’ sugar. Cookies can be stored between layers of parchment paper in airtight containers at room temperature up to 3 days.