Almond amoRetti cookies Recipe
Memorable cookies with an aromatic bite using both almond textures. A tender inside protected with a pleasant outer crunch.
No beater required.
For a dedicated post...refer to:
http://www.foodessa.com/2017/02/almond-flour-almond-meal-4-cookie.html
Servings: 24 cookies
| Tags: |
Ingredients
- . > American / Metric measures <
- . 1 cup (110g) Almonds (blanched, coarsely ground)
- . 1 cup (110g) Almonds (skin on, coarsely ground)
- . 1/2 cup (110g) granulated sugar
- . 2 xLarge (90ml) egg whites (room temp.)
- . 2 tsps. (10ml) pure Almond extract
- . 2 tsps. (10ml) pure Vanilla extract
- . Garnish: (optional)
- . 1/4 cup raw sliced almonds
- . Note: Almonds should be measured flush in the cup before grinding.
Directions
- . Pre-heat the oven to 350F/180C/Gas4. Prepare a large parchment or Silicone lined baking sheet. Position the rack in the center of the oven.
- . In a medium bowl, mix ALL ingredients until a combined paste is well formed.
- . Use a teaspoon or better yet...use a small #60 (melon ball size) ice-cream scoop to properly portion 24 cookies. Press the paste into the scoop, level and release.
- . Place them evenly apart onto a cookie sheet. Note: these cookies don't spread...they'll remain the same size. Optional garnish: Gently insert the almond slices on the other half of the cookies.
- . BAKE for 17 minutes. Remove the cookies from the oven and let them completely cool on the pan before transferring them onto a rack.
- . Serving and storing: These cookies will be ready to eat within the hour. They are best eaten in their crunchier state. Leave them uncovered in a plate for up to 5 days or freeze them into their original baking paper and into an airtight plastic freezer bag. They never freeze solid, therefore, get them out for about 15 minutes and they'll be ready to serve.
- . Flavourful wishes from Claudia's kitchen...FOODESSA.com
Adding to Planner
