Almond Paste Fruitcake Cookies
SERVES: 16 COOK TIME: 15 minutes TOTAL TIME: 25 minutes
1 cup assorted, finely chopped dried fruit, such as cranberries, apricots, apples
1⁄4 cup unbleached flour, plus 1 teaspoon
1 can Solo Almond Paste
2⁄3 cup granulated sugar
3 egg whites
1⁄4 teaspoon pure almond extract
1⁄4 cup confectioners sugar
Preheat oven to 300ºF. Line two baking sheets with parchment paper and spray with nonstick cooking spray, if desired. In a small bowl, toss chopped fruit with 1 teaspoon of flour. Set aside. Break up almond paste into 1-inch pieces and place in a food processor fitted with the blade attachment. Pulse until it resembles coarse meal. Add in remaining flour, granulated sugar, egg whites, almond extract, and confectioner’s sugar. Pulse until it creates a smooth paste.
Transfer to a medium bowl and fold in chopped fruit. Spoon by heaping teaspoonfuls onto prepared baking sheet, about 1 1/2 inches apart. Bake at 300ºF for 12-15 minutes, or until lightly golden around the bottom edges of the cookies. Remove from oven and cool slightly on the baking sheets before transferring to a wire rack to cool completely.