- 1/4 pound almond paste
- 1 1/4 cups confectioners' sugar
- 1/2 cup eggs (2 large eggs and 1 yolk, usually)
- 1/2 pound (2 sticks) unsalted butter, softened
- 3 cups cake flour
In a bowl, soften the almond paste with the sugar and half of the eggs. Beat in the butter gradually, then gradually add the remaining eggs. Cream all of the ingredients until light. Add the flour all at once and mix until all the elements adhere. Do not over mix.
Pipe 1/2 inch shapes onto the prepared pans with a 1/2 inch star tube (Ateco 4). Bake for about 15 minutes. Cool on the pans