1 8 oz can almond paste
1 cup butter, softened
½ cup sugar
½ tsp. almond extract
2 cups all purpose flour
Prep: 30 minutes Bake 7 – 9 minutes
1. lightly grease cookie sheet (or line with parchment)
2. Crumble Almond paste into Quisenart – pulse to smooth. Add butter and pulse to combine. Add sugar and ½ tsp. almond extract. Beat until combined, scraping sides of bowl occasionally. Beat in flour. Divide dough in half.
3. On a lightly floured surface, roll half of dough at a time to ¼ inch thickness, use ravioli cutter to cut into 2 inch squares. Place on prepared cookie sheet.
4. Bake at 375F oven until edges are firm and bottoms are very lightly browned. Cool on cookie sheet for 1 minute, transfer to wire rack.
Makes about 36 (2 inch) cookies.
