Ingredients
Scale
- 1 – 7oz. tube pure almond paste (not marzipan)
- 1 cup sugar
- 2 large egg whites at room temperature for 30 minutes
- Nutella
- Confectioners’ sugar (optional)
Instructions
- Preheat oven to 300 F with racks in upper and lower thirds.
- Line 2 large rimmed baking sheets with parchment paper.
- Pulse almond paste and sugar in a food processor until broken up, then add egg whites and pulse until smooth.
- Using a pastry bag with a 3/4″ plain tip, pipe rounds 1/3″ high and about 3/4″ apart in pans.
- Dip a fingertip in water and gently tamp down any peaks.
- Bake, rotating and switching position of pans halfway through, until golden and puffed, 15 – 18 minutes.
- Wearing an oven mitt, rest one pan in sink at an angle.
- Lift top edge of parchment and slowly pour about 1/4 cup water between parchment and pan so that all parchment is lightly moistened. (Water will steam on pan, moistening bottom of cookies helping them to stick together later.)
- Repeat with remaining pan.
- Cool cookies in pans on racks.
- Peel cookies from parchment.
- Spread a small amount of Nutella on flat side of a cookie and top with another cookie.
- Dust with confectioners’.