Three-ingredient cookies full of almond goodness.
Preheat oven to 375° degrees. Using your hands, mix together almond paste, blanched almond flour, and egg white to form a ball of dough.
Shape dough into ¾-inch balls and space one-inch apart on a baking sheets lined with parchment paper. Press a blanched whole almond into the top of each ball.
Bake cookies for 7–9 minutes. Let cool on sheets on wire racks.
Optional: Coat half in chocolate. Melt dark chocolate melting wafers according to directions on package. Once cookies are cool, remove the blanched almond from the top of the cookie. Dip 1/2 of the cookie in melted chocolate. Put blanched almond back on top of the cookie and place back on the parchment-lined cookie sheet until chocolate is firm.
Substitute Mandelin Natural Almond Paste and Mandelin Natural Almond Flour and prepare as above for a darker, more rustic-looking cookie.