ALMOND
CLOUD
COOKIES
Yield: 21 cookies
Th e name says it all: these cookies have
a thin, shell-like surface that reveals a
moist and light almond-fl avored center.
A perennial favorite for all at the King
Arthur Flour bakery, they’re also
coincidentally gluten free.
Ingredients
1¾ cups almond paste
1 cup sugar
¼ teaspoon salt
2 large egg whites, lightly beaten
1 teaspoon almond extract
confectioners sugar, for dusting
Instructions
Lightly grease two baking sheets, or line
with parchment paper.
In the bowl of a stand mixer, blend the al-
mond paste, sugar, and salt until uniformly
crumbly.
Add the egg whites one at a time, mixing
to make a smooth paste. Stir in the almond
extract.
Scoop the dough by heaping tablespoons
onto the prepared baking sheets. Dust the
cookies generously with confectioners
sugar, then use three fi ngers to press an
indentation into the center of each cookie.
Refrigerate the shaped cookies, uncovered,
for at least 2 hours or as long as overnight.
Bake the cookies for 20 to 25 minutes in
a preheated 325°F oven, until just brown
around the edges. Remove from the oven
and let cool on the pan on a rack.
Store cookies in an airtight container at
room temperature for up to 10 days; freeze
for longer storage.
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