1 - 10 oz. pkg. Hershey Kisses™ 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1-7 oz box Odense Almond Paste, grated1 1/2 sticks (12 tablespoons) butter, room temperature 1 cup sugar, divided 2 large egg whites, room temperature 1/2 teaspoon vanilla extract
TOOLS & EQUIPMENT
Parchment paper
DIRECTIONS
Preheat oven to 325°F with rack in center. Line cookie sheets with parchment paper or aluminum foil. Unwrap Kisses.
Sift flour, baking powder, and salt into a small bowl. Set aside.
Combine grated Almond Paste, butter and 1/2 cup of the sugar in mixing bowl. Beat on high speed for 3 minutes, or until soft and fluffy.
Add egg whites and vanilla. Beat until well mixed.
Mix in flour mixture on low speed until just incorporated.
With a tablespoon or small ice cream scoop, scoop enough dough to form a 1-inch ball.
Roll dough between palms to make balls. Roll balls in remaining 1/2 cup of sugar.
Place balls on prepared baking sheets, leaving 2 inches between for spreading.
Bake for 15 minutes or until bottoms are light golden. Gently press a Kiss™ in center of each warm cookie. Remove cookie to wire rack to cool. Store in airtight container between wax paper for 3-4 days.
