MAKES 38 • PREP: 10 MIN • BAKE: 15 TO 18 MIN PER BATCH
Almond-Orange Macaroons;
Cranberry Double-Chip Cookie (recipe here);
Ginger Drops (recipe here).
1 can (8 oz) or 1 roll (7 oz) almond paste, cut in small pieces
cup granulated sugar
Whites from 2 large eggs
1 Tbsp freshly grated orange zest
¾ cup slivered almonds
1 Heat oven to 325°F. Line baking sheet(s) with foil.
2 Beat almond paste, sugar, egg whites and zest in a medium bowl with mixer on medium speed until smooth. Drop rounded teaspoons 1 in. apart on prepared baking sheet. Sprinkle with almonds to cover; press nuts gently to adhere.
3 Bake 15 to 18 minutes until tops feel firm and dry when lightly pressed. Cool completely on baking sheet on a wire rack. Peel off foil.
PER MACAROON: 54 cal, 1 g pro, 7 g car, 1 g fiber, 3 g fat (0 g sat fat), 0 mg chol, 3 mg sod
Storage tip: Store airtight with wax paper between layers at cool room temperature up to 1 week, or freeze up to 3 months.