This sweet cookie is perfect for macaroon lovers. Formed into canoe shapes and filled with jam, they're great fun for all, especially the canoe or kayak enthusiast.
INGREDIENTS
1-7 oz box Odense Almond Paste3/4 cup confectionary sugar 1 tablespoon & 2 teaspoons all purpose flour 1 large egg room temperature, separated 1/2 cup raspberry or apricot jam 1 cup thinly sliced almonds
TOOLS & EQUIPMENT
Food Processor or mixer Cookie sheet Parchment paper
DIRECTIONS
Preheat oven to 350° F. Line cookie sheet with parchment.
Using a food processor or mixer, combine Almond Paste and sugar. Mix until the texture of fine crumbs. Add flour and egg white, reserving yolk. Mix until dough becomes a smooth paste, it will be slightly sticky.
Turn dough out onto a lightly floured surface. With floured hands roll dough into a 12 inch log. Divide into 12 equal pieces and roll into balls. Roll balls between palms into 3 inch logs, slightly tapered at ends. Place logs on cookie sheet.
Beat reserved egg yolk with 2 tablespoons of water. Dampen sides of canoe with beaten yolk. Press almonds into sides of canoe and brush lightly with egg wash. With finger make an indentation down the center of each cookie forming a canoe shape. Repeat with all logs placing 3 inches apart. Fill indentations with jam.
Bake 12 to 14 minutes or until light golden in color. Cool sheet on wire rack until canoes are completely cool. Fill canoes with more jam if desired.
Store canoes between sheets of wax paper in an airtight container (if they don't disappear instantly).
