Almond Kisses
This buttery, sugar cookie is made even richer with Odense Almond Paste. The chocolate is just an added bonus!
Before you start, be sure to have Odense Almond Paste on hand
Odense Almond Paste & Marzipan available in major grocery stores and online.
Time
Assembly time: 30 minutes
Baking time: 15 – 17 minutes
Baking time: 15 – 17 minutes
Yield
Yield: 36 cookies
Ingredients
- 1 - 10 oz. pkg. Hershey Kisses OR Dove Chocolate Hearts
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 1 1/2 sticks (12 tablespoons) butter, room temperature
- 1 cup sugar, divided
- 2 large egg whites, room temperature
- 1/2 teaspoon vanilla extract
Directions
- Preheat oven to 325°F with rack in center. Line cookie sheets with parchment paper or aluminum foil. Unwrap candies.
- Sift flour, baking powder, and salt into a small bowl. Set aside.
- Combine Almond Paste (grated using large hole side of a box grater), 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 candy in center of each warm cookie. Remove cookie to wire rack to cool. Store in airtight container between wax paper for 3-4 days.