Monday, 15 July 2013

Italian Almond Cookies

 These cookies were an absolute, astonishing surprise to me. Right after taking them out of the oven, my first thought was 'my God, what a disaster, it's burnt and hard'. And that is what I told my friends. Even so, I didn't throw them away. My mum and my friends tasted it and with a delight claimed that the cookies were really delicious. How come...? 
Well, it appeared that these cookies need some time to get soft and tasty (a couple of hours, every next day they get better ;) ). 
Must try. Quick, easy, delicious.
Recipe comes from this website.

Ingredients (for 50-70 cookies):

  • 3 egg whites
  • 300g of grounded almonds (= almond flour)
  • 300g of powdered sugar (+some, to sprinkle the cookies)
  • 1 tablespoon of honey or golden syrup (I used it instead of honey)
  • filling: caramel sauce*, lemon curd, whipped cream, creme patissiere, Nutella, honey, etc.

* I used it, matches perfectly

  1. Mix all the ingredients using a food processor, till you get thick, malleable dough. It may be sticky. Cover it using a foil and put in the fridge for at least 30 minutes. 
  2. During that time, prepare your baking sheet - put some baking paper on it and - optionally - put a foil under the baking paper.*
  3. Take the dough out of the fridge. 
  4. Start forming small balls (around walnut's size), sprinkle it precisely with powdered sugar, put on a baking sheet and using something small with a round, smooth ending - make a hollow in every cookie (so that after baking, you can put the filling in there).
  5. Leave some space between the cookies on the baking sheet - they double their size during baking. 
  6. Bake in 160C for around 15 minutes.** 
  7. Cool them down and then add the filling.
  8. Bon Appetit ! :)

* Foil is important, if your oven likes to burn the bottom of the food. 

** Again, it depends on the oven. It is crucial to keep looking at cookies for these 15 minutes - don't let them get too gold (even though it is a little bit hard, because they remain white because of the powdered sugar). You can easily open the oven during baking (nothing bad will happen) and check(using a toothpick) or even taste one cookie to check if it is ready or not. It is advisable to lift one cookie, using for instance a fork, to check whether the bottom is burnt or not.
If you are afraid that it is baking too fast - decrease the temperature.

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