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Steps
1
Heat oven to 375°F. Line large cookie sheets with parchment paper.
2
In large bowl, break up cookie dough and almond paste. Add flour and preserves; knead until well blended and mixture forms a ball. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Pat into 6x9-inch rectangle. Cut into 24 pieces.
3
In small bowl, beat egg whites with fork or wire whisk until foamy. In another small bowl, place almonds.
4
Shape each dough piece into ball. Flatten to 3-inch round. Dip one flat side into egg whites, coating one side only. Place coated side down onto almond slices. Lightly press to coat with almonds. Place 2 inches apart on cookie sheets, almond side up.
5
Bake 13 to 18 minutes or until cookies are light golden brown. Cool on cookie sheets 2 minutes; remove to cooling racks. Cool completely, about 20 minutes. Store in covered container.
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