Makes 18 cookies
We love Gale Dayton’s recipe for Gilchrist Macaroons, but we found that these moist and chewy cookies often stuck to the parchment paper. Luckily, by briefly resting the cookie-topped parchment on a damp kitchen towel, we were able to ensure a clean release.
| 1 | (7-ounce) tube almond paste |
| 3 | large egg whites |
| 1 1/4 | cups plus 1 tablespoon sugar |
| 1/4 | cup all-purpose flour |
1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 325 degrees. Line two baking sheets with parchment paper.
2. Process almond paste and egg whites in food processor until smooth. Add 1¼ cups sugar and flour and process until mixture is thickened and no lumps remain, about 1 minute. Transfer mixture to pastry bag with plain tip and refrigerate until slightly firm, about 30 minutes.
3. Pipe 2½-inch rounds on prepared baking sheets. Sprinkle remaining sugar evenly over rounds and bake until light golden, about 25 minutes, switching and rotating sheets halfway through baking.
4. Place slightly damp large kitchen towel on countertop. Remove cookies from oven and carefully arrange cookie-topped parchment paper on towel; let sit 5 minutes. Transfer cookies from parchment to wire rack and cool completely, about 20 minutes. (Cookies can be stored in airtight container at room temperature for up to 3 days.)