Ingredients
2 packages (8 ounces each) almond paste1 cup sugar, divided 1 cup confectioners’ sugar, divided 2 tablespoons apricot preserves3 large egg whites, room temperature1/2 cup dried figs, finely chopped1 tablespoon grated orange peel
Preparation
Preheat oven to 325°. Place almond paste, 1/2 cup sugar and 1/2 cup confectioners’ sugar in a food processor; pulse until fine crumbs form. Add preserves and 1 egg white at a time, pulsing after each addition to combine. Transfer almond mixture to a large bowl; fold in figs and orange peel (dough will be sticky).
Place remaining sugars in separate shallow bowls. Drop tablespoonfuls of dough into sugar. Gently coat and shape into 1-1/4-in. balls. Repeat in confectioners’ sugar. Place 1 in. apart on parchment-lined baking sheets. Bake 24-28 minutes or until tops are cracked and bottoms are golden brown. Remove to wire racks to cool.
