Italian Almond Cookies

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David Lebovitz
Uploaded by: David Lebovitz


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3 cups (290g) blanched almond powder

1 cup (200g) sugar

3 large egg whites, at room temperature

pinch of salt

3 tablespoons smooth apricot jam

a few drops of pure almond extract

1 large egg white

1 1/2 – 2 cups (120-160g) sliced almonds, blanched or unblanched

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