1/3 CUP ALMOND PASTE (3 1/2 OUNCES), CRUMBLED
1/4 CUP SUGAR
3 TABLESPOONS BUTTER OR MARGARINE, SOFTENED
1/4 TEASPOON ALMOND EXTRACT
1 LARGE EGG, SLIGHTLY BEATEN
1/3 CUP PLUS 2 TABLESPOONS ALL-PURPOSE FLOUR
How to make this recipe:
In small bowl, with mixer at medium speed, beat almond paste until softened. Add sugar and beat until smooth (a few small lumps will remain). Add butter and beat until well blended. Reduce speed to low and beat in egg and almond extract until incorporated. Stir in flour until just combined, scraping bowl occasionally with rubber spatula.
Preheat oven to 350° F. Generously butter 2 large cookie sheets. Spread a teaspoonful of batter through leaf spatula and smooth 1/8 inch thick with small wet metal spatula. Repeat with remaining batter, leaving 2 inches in between leaves. Bake 7 to 9 minutes, rotating sheets between upper and lower racks halfway through baking, until edges are golden. With wide spatula, transfer cookies to wire rack to cool completely.
Repeat with remaining cookie batter.
Prep 65 minutes plus cooling; Bake 7 to 9 minutes per batch
Makes about 3 dozen cookies
Nutrition information: EACH COOKIE: ABOUT 35 CALORIES, 1 G PROTEIN, 4 G CARBOHYDRATE, 2 G TOTAL FAT (1 G SATURATED), 0 G FIBER, 9 MG CHOLESTEROL, 15 MG SODIUM.
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