I binged this Easter like every other. I made these amazing almond cookies inspired by one of Rachel Allen’s recipes and they were out of the world. I tweaked the measurements a little though to suit my pallet. I baked these cookies for the Easter feast but my significant other half managed to empty the jar en route. I love Rachel Allen and her recipes although I haven’t tried many. I do wish I made a career in the catering industry. I’d have the confidence to venture out on my own terms. Anyway, I believe this is a not a forum to share my sob stories but a happy one to share my fantastic cooking tricks. I do blow my trumpet at time. But that’s forgivable, right? 🙂
These cookies have a thin hard shell and a chewy inner core. It’s like biting into a more textured marzipan. The flaked almonds turn gorgeously orange when baked. You are going to bake these over and over again, I promise.
So there are ground almonds, sugar and flaked almonds. Only egg white comes into picture here as it act as a binding agent. No flour, no butter which makes it a healthy yet yummy version!
My mother in law brought this bag of ground almond during one of her trips. It is fairly simple to make your own almond meal. I just looked it up the internet. I used them every time I could possibly substitute with flour. I love the nutty flavor in cakes, crumbles for that matter even breakfast muffins!
Ground almonds into a mixing bowl.
Tip in the sugar and mix. I powdered the sugar as that’s the right way to go about it!
Crack an egg and separate the yolk and the white. Make a well in the center and add the egg white. I did no such thing 🙂
With a spoon, mix the egg into the almond meal until it comes together as a sticky mess.
Now stick your fingers right in and make a thick cylinder.
With a butter knife, cut through the width to make semi circles.
Shape the pieces however you like. I made little crescents.
Scatter flaked almonds on a plate and roll the cookies in them to coat.
Now, smell your hand… the egg whites perfume your fingers!
Place them on a lined baking tray and bake in a preheated 180 C oven for 20- 25 minutes.
Don’t they look beautiful… wait until you taste them!
They turn white on the outside when baked and that’s their ‘let’s dive into the mouth’ sign.
Here’s a closer look at these beauties.
A rainy day, a cup of raspberry tea and cookies!
Chewy guilt free cookies! What an end to the evening 🙂
Have a great day!
Ingredients for 8 cookies
Ground almonds 75 g
Powdered sugar 30 g
Egg white 1
Flaked almonds to coat
Mix the ground almonds and sugar in a mixing bowl. Add egg white and bring the whole mixture together and with your fingers shape the mixture into a cylindrical block. With a butter knife, slice into wedges and shape to your liking. Roll over almond flakes and bake in a preheated 180 C oven for 20-25 minutes. Cool for 5 minutes and pop in your mouth.
You can double the measure to double to number of cookies.