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Directions:
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Makes about 18 cookies
These cookies have a rich and mellow almond flavor. Make sure you buy almond paste for this recipe, mot marzipan, which is sweeter.
Place in a food processor and pulse until finely ground:
7 ounces almond paste
2/3 cup sugar
Add and process until blended:
1 cup unsalted butter, softened
Add and process until blended:
1 Large egg
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Add and process until incorporated:
2 1/2 cups all purpose flour
1/2 teaspoon salt
Wrap dough in plastic wrap and chill until firm. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until just barely browned around the edges. Let cookies cool slightly on cookie sheets then transfer to a wire rack to cool completely.
Enjoy!
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