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7 ounces almond paste
3 tablespoons granulated sugar
3 tablespoons confectioners’ sugar
Finely grated zest of 1 lemon
¼ teaspoon vanilla extract
Tiny pinch salt
1 egg white
3 tablespoons tart cherry jam, for filling
1. Preheat the oven to 350˚ and line a large baking sheet with parchment paper. In a food processor, pulse the almond paste, sugars, lemon zest, vanilla and salt until well combined. Pulse in the egg white.
2. Scoop rounded ¼ teaspoons of cookie dough onto the cookie sheet, leaving ½ inch between each cookie. Bake until golden, 10 to 12 minutes. Cool on the pan.
3. Once cool, sandwich cookies with a bit of jam if desired and serve right away. (Unfilled cookies can be stored at room temperature in an airtight container, separated by layers of parchment paper, for up to 3 days.)
Find out more about this recipe on Mom Appetit's blog.