INGREDIENTS

INSTRUCTIONS

Combine powdered sugar, almond paste, 1/3 cup plus 2 tablespoons flour,
rose water, and the egg white in a large bowl. Knead gently until dry
ingredients are moistened.
Turn the dough out onto a lightly floured surface. Knead until smooth
(about 6 minutes); add enough of remaining flour, 2 teaspoons at a time, to
prevent dough from sticking to hands. Roll dough to 1/8-inch thickness on a
lightly floured surface. Using a petite cookie mold with 1-1/4-inch-square
imprints, press mold firmly into dough to imprint.
Remove the mold; cut the cookie squares apart, and place on baking sheets
covered with parchment paper or unglazed brown paper (do not use recycled
paper). Cover with a towel, and let stand at room temperature in a cool,
dry place for 24 hours to dry.
Bake cookies at 275 degrees for 12 minutes. Let cool on wire racks. Yield:
7-1/2 dozen (serving size: 1 cookie).
Per serving: 24 Calories; 1g Fat (25% calories from fat); 0g Protein; 4g
Carbohydrate; 0mg Cholesterol; 1mg Sodium
NOTES : These dainty marzipan cookies come from Frankfurt, Germany.
Recipe by: Cooking Light, Nov/Dec 1994, page 164
Posted to MC-Recipe Digest V1 #424 by igor@digex.net on Jan 28, 1997.

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