For Almond Crisp Batter
3/4 cup almond paste
3/4 cup sugar
3/4 cup butter
4 egg whites
1/2 teaspoon vanilla
1 cup flour
1/4 teaspoon salt

Blanched almonds [for decoration]

For Almond Paste
1 cup almonds, blanched
5 egg yolks
2 cups powdered sugar
grated rind of 1 lemon
3 1/4 cups cake flour, sifted
1 12 cups butter
1 egg

To make almond paste: Pound almonds, 4 yolks and 1 tablespoon powdered sugar to a paste. Sift flour and powdered sugar onto a pastry board, make a well in the center and add butter, almond paste, egg, and remaining egg yolks with lemon rind; mix well with hands to a stiff consistency, and place in refrigerator 1 hour before using. Serve with your favorite sauce.



To Make Almond Crisp:

Work the almond paste with a spoon until it is well blended, then add sugar.

Cream butter, add almond paste and blend together until light and fluffy, then add egg whites and beat well.

Add vanilla, flour and salt and mix.

Drop batter by spoonfuls onto lightly greased cookie sheet about 4 inches apart.

Flatten with a spoon and place a white almond in the center of each.

Bake in a 325 degrees F oven for 10 to 15 minutes.

While cookies are still warm, roll with a spoon handle to curl the edges.

Makes about 2 1/2 dozen.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... P.S. Nowadays "almond crisp" is generally described as an almond nougat or almond cluster, but it seems that back in 1953 it came very close to a soft-style amaretti cookie. Notes and photo of store-bought cookie: Mary Melfi.

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