GLUTEN FREE ITALIAN ORANG-FIG COOKIES

by Bao Sun Oct 30, 2016 5:30 pm

ASTE OF HOME
Suzanne Banfield

Italian Orange-Fig Cookies

2 pkg. (8 ounces each) almond paste
1 cup sugar, divided
1 cup confectioners' sugar, divided
2 TBSP apricot preserves
3 large egg whites
1/2 cup dried figs, finely chopped
1 TBSP grated orange peel

Preheat oven to 325 F. Place the almond paste, 1/2 cup sugar, and 1/2
confectioners' sugar in a food processor. Pulse until fine crumbs form.
Add the preserves and the egg whites, one at a time. Pulse after each
addition to combine. Transfer the almond mixture to a large bowl. Fold
in the figs and the orange peel. The dough will be very sticky. Place the
remaining sugars in separate shallow bowls. Drop tablespoonfuls of
dough into the sugar. Gently coat and shape into 1 1/4 inch balls. Repeat
in the confectioners' sugar. Place 1 inch apart onto parchment paper-lined
baking sheets. Bake for 24-28 minutes or until the tops are cracked and
the bottoms are golden brown. Remove to wire racks to cool.
YIELD: About 3 Dozen

Cinnamon - The Gourmet Girl