Take your Italian cookie platter to new heights.
Pulse almond paste in a food processor until broken up into small pieces. Add granulated sugar, cocoa powder, salt, and espresso powder and pulse, scraping down sides of bowl as needed, until mixture is well combined and mostly powdery with a few small clumps. Add egg whites and process until smooth, about 1 minute. Pulse in flour until just combined.Transfer dough to a medium bowl; fold in any dry spots with a rubber spatula if needed. Cover and chill at least 1 hour.
"Reprinted with permission from ‘Italian American’ by Angie Rito and Scott Tacinelli. Copyright 2021. Photographs by Christopher Testani. Published by Clarkson Potter, an imprint of Penguin Random House."
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