Cooking Lesson #394: Italian Almond Holiday Cookies

The 2021 Holidays Recipe Collection

How you doin’? We are just five days away from Christmas. Don't forget to set some cookies and milk (or brandy) out for the fat jolly guy. Here's a cookie recipe Santa will enjoy all the way to the North Pole.

​There are grocers and then there are real grocers. George Zallie and his family owned and operated several ShopRite supermarkets in Pennsylvania and New Jersey. His delis and bakeries were right out of the old school playbook. Every year he would invite a chef or a couple of bakers to vacation in the US and help translate Italian recipes for his stores. It was a great way to enrich his co-workers and offer his clientele new and exciting products.
 
Italian Almond Holiday Cookies are very chewy on the inside and crisp on the outside. The entire outside of the cookie is dredged in sliced almonds for a fantastic spiky look and an absolutely delicious flavor. This was one of George’s favorite cookies. R.I.P., George.
 
Prep time:  15 to 20 minutes
Bake time:  20 minutes
Yield:  3 dozen cookies
 
Ingredients 
4 large egg whites
1 cup granulated sugar
1 pound almond paste, softened
1/2 cup all-purpose flour
1/4 cup almond flour
1 teaspoon pure vanilla extract
1 cup confectioners' sugar
2 cups raw sliced almonds (do not toast)
 
Directions

1. Preheat an oven to 350⁰F.
2. Grease or spray cookie sheets. You can also use a Silpat if you have one.
3. In a bowl of an electric mixer whip the egg whites with the granulated sugar until you have a firm meringue.
4. In a separate large bowl, use your hands (Italians always create with hands) to mix the almond paste, flour, almond flour, meringue, vanilla and confectioners' sugar until well blended. The mixture will be very sticky.
5. Place the sliced almonds into a small bowl.
6. Scoop out rounded teaspoonfuls of cookie dough and drop them into the almonds. Roll until completely coated.
7. Place the cookies 2 inches apart onto the prepared cookie sheets.
8. Bake the cookies for 15 to 20 minutes in the preheated oven, until golden brown.
9. Cool on cookie sheets for a few minutes before removing to a wire rack to cool completely.

 
ChefSecret:  If your almond paste has gotten a too little hard, you might find it easier to mix it into the cookie dough if you grate it with a box grater. Also, using your hands will keep you from overmixing this cookie dough. Plus, it’s just more fun! I always use single use gloves for mixing.

 Quip of the Day: “It helps if you imagine the auto correct as a tiny elf in your phone who’s trying so hard to be helpful but is, in fact, quite drunk!”
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Have a wonderful safe and healthy holiday season. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. 

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                                         ©Perspectives/The Consulting Group, Inc., 2021

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