I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Almond Bianchi

This is the most popular cookie at the new King Arthur Flour bakery. Intensely almond in flavor, I have adapted it slightly by adding vanilla extract, of course.

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Almond Bianchi

Ingredients

Scale

10 ounces almond paste

1 cup sugar

1/4 teaspoon salt

2 large egg whites, lightly beaten

1/4 teaspoon gluten-free Almond Extract

1/8 teaspoon extra-strong bitter almond oil

1 teaspoon Rain’s Choice pure Vanilla Extract

Confectioners’ sugar or glazing sugar, for topping

Instructions

Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets.

Blend the almond paste, sugar, and salt until the mixture becomes uniformly crumbly; this is best done in a stand mixer though a hand mixer will work as well.

Add the egg whites gradually, while mixing, to make a smooth paste. Stir in the flavorings.

Scoop the dough by heaping tablespoons onto the prepared pans.

Sprinkle the cookies heavily with confectioners’ sugar, then use three fingers to press an indentation into the center of each cookie.

Bake the cookies for 20 to 25 minutes, until they’re brown around the edges. Remove them from the oven, and let them cool right on the pan.

Yield: 21 cookies.

Notes

Adapted from King Arthur Flour

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I was given a small bottle of Rain’s Choice in a gift basket and I have been hooked ever since. The flavor makes all of my baking so much better! I will never use grocery store vanilla again!

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