- Hands-on time:
- 15 mins. to 20 mins.
- Baking time:
- 20 mins. to 25 mins.
- Total time:
- 35 mins. to 45 mins.
- 21 cookies
Chewy-crisp and intensely almond-y, here's our version of the King Arthur Bakery's best-selling cookie: the Almond Bianchi.
- 1) Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets.
- 2) Blend the almond paste, sugar, and salt until the mixture becomes uniformly crumbly; this is best done in a stand mixer.
- 3) Add the egg whites gradually, while mixing, to make a smooth paste.
- 4) Stir in the flavorings.
- 5) Scoop the dough by heaping tablespoons onto the prepared pans.
- 6) Sprinkle the cookies heavily with confectioners' sugar, then use three fingers to press an indentation into the center of each cookie.
- 7) Bake the cookies for 20 to 25 minutes, until they're brown around the edges. Remove them from the oven, and let them cool right on the pan.
- Yield: 21 cookies.
Tips from our bakers
- The traditional version of these cookies features a hint of lemon or orange. Use 1/8 teaspoon lemon or orange oil in place of the bitter almond, if desired.
- For a chocolate-almond version: Add 1 cup chocolate chips to the dough right after you've added the egg whites. Bake as directed. Yield: 28 cookies.
- For an Italian pignoli version: Using about 2/3 cup (3 1/2 ounces) pine nuts (pignoli), dip the tops of unbaked cookies in the nuts. Flatten them gently on the baking sheet, and bake as directed.
- To make a pistachio or hazelnut version of this cookie, use 6 ounces almond paste and 4 ounces pistachio or hazelnut paste; 2/3 cup sugar, and 1/8 to 1/4 teaspoon pistachio or hazelnut flavoring.