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October 22, 2018
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Portuguese almond-lace cookies with almond mascarpone

If you weigh the ingredients, accuracy is assured, Chef Toni Pais says. Notice that the proportions of the ingredients are 2-2-2-to-1 so the recipe can be made in various quantities.

  • 4 ounces sugar
  • 4 ounces butter, softened
  • 2 ounces flour
  • 4 ounces sliced, roasted almonds
  • Almond Mascarpone (see recipe)
  • Berries
  • Confectioners' sugar

Preheat the oven to 375 degrees. Beat sugar and butter together until combined. Add flour until it is well incorporated. Add almonds and continue mixing at low speed for a few seconds. Do not crush the almonds fine.

With your hands, form the dough into small balls the size of a walnut. Place the balls onto a baking sheet covered with parchment paper. Leave plenty of space for each cookie to spread. Press cookie balls gently with a damp fork to slightly flatten.

Bake for about 8 minutes, or just until the edges begin to turn tan. Do not let cookies get dark. Cool cookies completely on the baking sheet before removing.

Place the cookies on a platter or on individual plates. Pipe the mascarpone mixture onto one almond lace cookie; press a few berries onto the cream. Then top with another cookie. Sprinkle with confectioners' sugar. Arrange a few extra berries around the cream-stuffed cookies. Makes about 8 servings.


  • 1 pound mascarpone cheese
  • 1/4 cup sugar
  • 1/2 ounce almond liqueur, such as Amaretto
  • 1/2 cup heavy cream, softly whipped

At high speed, beat mascarpone cheese, sugar and almond liqueur until smooth. Add the whipped cream and continue beating for another 20 seconds. Refrigerate the mixture for 4 hours before serving.

Chef Toni Pais

Thursday, October 31, 2002

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