RECIPE
Yields: 40 cookies

A paste that is used to create decorative shapes, the finished cookies are then incorporated into plated desserts.

BREAD FLOUR - sifted 4 ounces
POWDERED SUGAR -sifted 8 ounces
ALMOND PASTE 12 ounces
EGG WHITES - room temp. 7 ounces
MILK 1.5 ounces
VANILLA EXTRACT 1 teaspoon

METHOD:
1. In a kitchenAid mixer, using a paddle, combine the bread flour, powdered sugar, and almond paste. Blend until a coarse consistency is reached.
2. Slowly add egg whites, scrape down the bowl.
3. Slowly add the milk, scrape down the bowl.
4. Add vanilla.
5. Make a template out of 1/16" thick material. Cutting-out interesting shapes or designs. Be intricate with you design, because the batter will not spread!
See 1st picture.
6. Grease and flour a sheetpan, or use a Silpat. Place the template over the Silpat. Spread the batter evenly over the template using a offset spatula, remove the template and repeat. Slide the Silpat onto the sheetpan.
See 2nd picture.
7. Bake @ 350F for 6 minutes, until the edges are golden brown.
See 3rd picture.
8. Remove from the oven, and curve if desired.

**Chocolate Batter: Add 2 tsp. of cocoa, and 1 Tbsp. of egg whites, to a 1/2 cup of the vanilla batter. Pipe the chocolate batter over the vanilla batter, then bake. You can create interesting patterns and designs!

 QUICK HIPPEN PASTE
BREAD FLOUR - sifted 7 ounces
POWDERED SUGAR - sifted 7 ounces
EGGS 4
VANILLA EXTRACT 1 tsp.

 1. Combine bread flour and powdered sugar, sift into a bowl. Add the eggs and vanilla extract and slowly whisk to combine.
2. Stain.
3. Follow the same procedures as above. Beginning with step #5.