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(about 40 cookies)
Allow egg whites to stand at room temperature for 30 minutes. Preheat oven to 300°F. Line 2 large baking sheets with foil or parchment paper.
Meanwhile, place almonds and 2 tablespoons sugar in a food processor. Cover and process until almonds are finely ground (you should have about 1 1/3 cups). (Or, if you have a coffee grinder or nut grinder, work in small batches to grind the nuts and sugar.)
In a large bowl, combine egg whites, almond extract and salt. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the remaining 1/3 cup sugar, 1 tablespoon at a time, beating on high speed until stiff peaks from (tips stand straight). Fold in almond mixture.
Spoon mixture into a decorating bag fitted with a small open star tip or a round tip with a large opening. Pipe into 1-1/2-inch circles 1 inch apart on prepared baking sheets, building up the edges. If the tip gets clogged, use a toothpick to unclog. Bake on separate racks for 20 minutes. Turn off oven and let cookies dry in oven with door closed for 1 hour. Transfer cookies to a wire rack and let cool completely.
Just before serving, spoon about 1/4 to 1/2 teaspoon of raspberry preserves into the center of each cookie. Sift confectioners' sugar lightly over filled cookies.