Ingredients
Equipment
Method
- Preheat your oven to 350 degrees Fahrenheit
- Mix 6 oz almond paste and 7 1/2 oz white sugar and 2 oz of the egg whites at low speed in your stand mixer with a paddle attachment.
- Add your 15 oz softened butter all at once to your almond paste mixture. Mix until well blended.
- Mix your 12 oz cake flour and 6 oz APF together and then sift into your wet ingredients.
- Add 1 tsp vanilla extract, 1/4 tsp almond extract, and 1 tsp salt to cookie dough.
- Place some of your cookie dough into your piping bag with tip. Try to pipe a cookie. If it is too hard to pipe you need more egg whites. Add the last 1 oz of egg whites by hand into your batter.
- using your 9FT piping tip and 18" bag pipe your cookies into your desired shapes onto a cookie sheet lined with parchment paper
- Bake cookies for 8-10 minutes. They should barely be browning on the edges. Don't overbake.
Decorating Your Cookies
- Wheels: cut a maraschino cherry in half and allow to dry on a paper towel. Take a bit of melted white chocolate and drop some in the center of your cookie, place the cherry on top. Drizzle with the remaining white chocolate.
- Curved Shells: Melt dark chocolate. Dip the pointy ends of your cookie into the chocolate, and sprinkle crushed nuts on top (I like pistachios)
- Shells: Make a 1:1 ganache and spread a bit on the bottom of one cookie. Place another cookie on top and dip the pointy end in chocolate and sprinkle crushed nuts.
- Sticks: drizzle melted dark chocolate on one end of your cookie.