Almond n apricot drops cookies

 Italian Almond Cookies (Sicilian Style).

- Makes about 25 to 30 cookies - 

For cookie dough:

3 cups (290g) blanched almond meal  

1 cup (200g) sugar

3 large egg whites, at room temperature

Pinch of salt

3 tablespoons smooth apricot jam*

few drops of pure almond extract

* If using apricot preserves or you need to smooth out the jam, you can heat it until warm, then strain it through a fine mesh sieve.  You can also omit the apricot jam and add an additional 1/4 cup (50g) sugar. 

To finish the cookies:

1 large egg white

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

In a large bowl, mix the almond meal and sugar together.  In a separate bowl, whisk the 3 egg whites with a pinch of salt until they start to mound and look like softly whipped cream (they should not be stiff).  

Fold the egg whites into the almond mixture (they will lose volume, which is okay). Fold in the apricot jam and few drops of almond extract (I'd say up to about 1/4 teaspoon).  Mix the dough until it comes together in a smooth ball, using your hands to knead the dough if necessary.  

Preheat oven to 325 degrees.  Line 2 baking sheets with parchment paper or silicon baking mats.  

Pinch pieces of dough about 1 1/4-inch in diameter and rolling each into a ball.  Then shape each into an oval using your hands (you can leave them as rounds if you prefer).  Set the dough ovals on to a plate as you work.

In a small bowl, lightly stir the egg white with a fork for about 10 seconds to loosen it. Place almond slices on a plate.  Roll each cookie dough in the egg white, then roll it in the almonds.  Generously coat each with almonds, gently pressing them to make them stick to the cookies.  As you work, set each onto the prepared baking sheets, evenly spaced apart.

Bake cookies, rotating the pans midway through baking, until cookies and nuts are lightly golden brown, about 25-30 minutes (though I found mine were done closer to 20-25 minutes).  Let cookies cool before serving.  Once fully cooled, cookies can be stored in an airtight container for up to a week.

Alternative: You could omit coating the cookies with nuts.  Just roll the shaped dough with egg white, letting the excess drip off before setting on the baking sheets and baking.