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By Craig Claiborne
Preheat oven to hot (400°F.). Line a baking sheet with unglazed paper.
Beat the egg whites until they form soft peaks. Continue to beat while adding one-half cup sugar very slowly, until the mixture is very stiff.
Beat the almond paste while gradually adding the meringue. Add the almond extract.
Drop teaspoons of the batter onto the prepared baking sheet. Sprinkle with sugar. Top each cookie with a blanched almond half.
Bake for about fifteen minutes, until lightly browned. Remove from the paper and cool on a rack.
© 1966 Craig Claiborne estate. All rights reserved.