12 Serves
45 Mins
Preheat your oven to 175°C and line two baking sheets with parchment paper.
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Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
20 µg / 400 µgCalcium
67 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
59 mg / 420 mgPhosphorus
107 mg / 1,250 mgPotassium
235 mg / 4,700 mgSodium
120 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
2 g / 28 gSugar
26 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
29 gAlcohol
0 g
Break the almond paste into small chunks and place them into a food processor. Add the sugar and cinnamon, then pulse until the mixture is finely ground.
Add the egg whites to the food processor and pulse until the mixture is smooth and well-combined.
Transfer the almond mixture into a piping bag or a sturdy plastic bag with a corner snipped off. Pipe small circles of the dough onto the prepared baking sheets, ensuring they are spaced evenly.
Sprinkle the sliced almonds over the piped cookie dough circles, pressing them gently so they adhere to the surface.
Bake the cookies for 9-12 minutes, watching closely to ensure they do not brown too quickly. Remove from the oven and allow them to cool completely on the baking sheets.
Once cooled, spread a small amount of jam or frosting onto the flat side of half the cookies. Top with the remaining cookies to create sandwiches and finish with a light dusting of powdered sugar.
1
g21
g4
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