4 Lb American Almond Almond, Macaroon or Kernel Paste 
1 Lb Egg Whites 

2 Lb Granulated Sugar 
American Almond Sliced Natural Almonds as needed 
Egg Whites as needed
Apricot Glaze, warm as needed
Bittersweet Chocolate, melted as needed


To make the dough, combine the American Almond Almond Paste with some of the egg whites in the bowl of a mixer fitted with the paddle attachment. Mix on slow speed to soften then add the sugar. Gradually add more of the egg whites to create a smooth, firm paste.

Scale into 2 ounce pieces or the size of your choice.

Spread out the American Almond Sliced Natural Almonds into a full-sheet pan. For each cookie, with hands moistened in some of the egg whites, gently roll a portion of the dough into the almonds, shaping it into a 4-inch length with tapered ends. Then curve the ends to form a crescent shape. OR form the dough into a boat shape. Roll a portion of the dough into a log with tapered ends. Indent the center with your fingers. OR form the dough into rounds. Roll a portion of the dough into a ball. Indent the center with the end of a spoon.

Place the shaped pieces onto parchment-lined sheet pans. Fill the boat and round shapes with oven-proof jam.  Allow the unbaked cookies to dry overnight to prevent them from spreading.

Bake at 380°F to 400°F until lightly and evenly browned for 12 to 15 minutes.

While the cookies are still hot, brush them with hot apricot glaze.

Cool, then chill before dipping the ends into melted chocolate.

More Ideas

Try making miniature Almond Horns and using them to dress up your cookie tray assortment.

Experiment with different shapes and fruit fillings.

Formulation courtesy of American Almond