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
image/svg+xml Text Ingredients View Recipe,
Directions
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Nutrition Facts
1 cookie: 107 calories, 3g fat (0 saturated fat), 0 cholesterol, 6mg sodium, 21g carbohydrate (19g sugars, 1g fiber), 1g protein.
