Chewy Amaretti Cookies

I'm not sure I can really unabashedly rave about these cookies, but they are tasty, have three ingredients, and aren't hard to make. If you are fond of almond flavors, like marzipan, you will like them. Just be warned; they are extremely chewy. Almost like a candy, like a big almond cookie version of a skittle. Ok, that sounds really gross. I thought they would be more the texture of a French macaroon, but they are not so much. I was flipping through January's Gourmet magazine and came across a scrumptious picture of them. It's always the pictures that entice us, isn't it? I purchased parchment paper for the first time in my life to make these cookies. The key ingredient is almond paste, which I found at Harris Teeter (a typical grocery store) but it is pricey, over $7 for a 7 oz tube. The recipe also called for the use of a pastry bag but I used a good ol spoon which worked fine. Here is the recipe (from Gourmet Magazine and here on epicurious):

• 1 (7-ounce) tube pure almond paste
• 1 cup sugar
• 2 large egg whites at room temperature for 30 minutes

Preheat oven to 300°F with racks in upper and lower thirds. Line 2 large (17- by 12-inch) 4-sided sheet pans with parchment paper.

Pulse almond paste and sugar in a food processor until broken up, then add egg whites and pulse until smooth. Transfer to pastry bag and pipe 3/4-inch rounds (1/3 inch high) about 3/4 inch apart in pans. Dip a fingertip in water and gently tamp down any peaks. I simply used a spoon.

Bake, rotating and switching position of pans halfway through, until golden and puffed, 15 to 18 minutes.

Wearing an oven mitt, rest 1 pan in sink at an angle. Lift top edge of parchment and slowly pour about 1/4 cup water between parchment and sheet pan so that all of parchment is lightly moistened (water will steam on pan, moistening bottom of cookies to help them stick together later). This kinda sorta worked. Repeat with remaining sheet pan. Cool cookies in pans on racks.

Peel cookies from parchment and sandwich bottoms of cookies together. I sandwiched some, and then realized the cookies are totally fine unsandwiched.

* According to the recipe, the cookies keep for a day. A DAY. Clearly not the most practical of cookies.