Ingredients
17 ounces almonds
18 ounces granulated sugar
3 large egg whites
2 tablespoons Amaretto Liqueur
1 teaspoon ground cardamom
Instructions
Preheat oven to 325 degrees. Place almonds in food processor and grind/process until they form a course meal. Add sugar and cardamom and blend until combined and consistency of almond paste (you are effectively making almond paste). Beat egg whites until blended. Do NOT beat until soft peaks. Fold egg whites and Amaretto into almond/sugar/cardamom mixture and fold to blend. Line cookie sheet with parchment paper and spray with pan release (PAM). To form cookies you can pipe from a pastry bag into 1 to 1-1/4 inch rounds. Alternatively you can use a large melon baller or small ice cream scoop to form 1 inch rounds. Place cookies on greased parchment paper-lined cookie sheet and bake for 15 to 20 minutes until cookies have risen and slightly colored. Remove parchment paper with cookies from tray to rack to cool. Peel cookies from parchment paper.
© 2007 Chef Bob Schrader, Tamworth Inn. www.tamworth.com
