Bonne Maman Italian Almond Cookies
In a small food processor or with a blender, process the Apricot Preserves until smooth. Set aside.
In a large bowl, mix together the almond flour and sugar. Set aside.
In a separate bowl, whip the egg whites and the pinch of salt until they form soft peaks.
Fold the beaten egg whites into the almond mixture and then fold the apricot preserves and 2 drops of almond extract. Mix the dough until it comes together into a smooth ball.
Preheat the oven to 325°. Line two baking sheets with parchment paper.
In a small bowl stir the egg white to break up. On a plate, put some of the sliced almonds for rolling.
Take a small amount of dough and roll it into a ball approx 1 ¼” diameter. Dip it into the egg white and then roll it in the almonds, coating all sides. Place on the baking sheet. Continue with the remainder of the dough until completed. Replenish the almonds as needed.
Bake for 30 minutes until light brown. Cool before serving.
Note: This is a gluten-free recipe.