The Last Two Didn't Burn... but the other 18 Almond Cookies weren't so lucky...

The Two that Didn't Burn

Fluffy, Chewy, Sweet, Almondiness with Burnt edges is how I would describe these cookies from AllRecipes. I was so excited to use my new almond paste, I just picked the first recipe with good reviews that I had all the ingredients for. What I realized afterwards? This cookie is basically just sugar, flour and egg whites! I think there needs to be a little more substance!

I tried to improve with each batch, and the last batch was definitely the best. The first one I left in for exactly 15 minutes and they all were burnt and stuck to each other. I used Pam spray to coat the baking sheet, and sometimes I think Pam seeps into the edges and cooks them faster, so I decided to use butter in the next batches. 

The First Batch

The second batch, I used a stick of butter to lightly grease the baking sheet and I made much smaller cookies. I was sitting by the oven, checking on them every minute and some how, they still ended up crispy. They were still tasty, and they came up off the baking sheet much easier, but still I was not satisfied!

The Second Batch

The third batch was only three cookies because that was the only batter I had left. I was so determined not to burn these cookies, that when one cookie started browning, I just pulled them out. One of the reviewers suggested using parchment paper, which I bet would have helped with the crisp edges. They also said to chill the dough in the fridge for twenty minutes and use an ice cream scoop. But for now, I'm going to try almond cookies with some more substance.

THE RECIPE

Ingredients

1/2 pound almond paste

1/4 cup all-purpose flour

2 egg whites

1/2 cup white sugar

1/2 cup confectioner's sugar

1. Preheat oven to 350 degrees. Grease cookie sheets.

2. In a large bowl, use your hands to mix together the almond paste, flour, egg whites, white sugar and confectioner's sugar until well blended. The mixture will be very sticky. Scoop out rounded teaspoonfuls of the dough and drop them onto the cookie sheet. Place 2 inches apart.