The classic Italian cookie gets a new gingerbread twist! Don’t overbake—they should be slightly chewy. —Tina Zaccardi, Eastchester, New York
Ingredients
1 can (8 ounces) almond paste
3/4 cup sugar
1 tablespoon baking cocoa
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
Dash ground cloves
2 large egg whites, room temperature
2 tablespoons molasses
1 cup pearl or coarse sugar
Instructions
1Preheat oven to 375°. Crumble almond paste into a food processor; add sugar, baking cocoa and spices. Pulse until combined. Add egg whites and molasses; process until smooth.
2Drop by tablespoonfuls into pearl sugar; roll to coat. Place 2 in. apart on parchment-lined baking sheets. Bake until set, 10-12 minutes. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.
