Liquorish

Almond Cookies

2

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.

You need,

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

Method

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.

 

 

 

 

 

 

 

2 Comments

  1. priya

    Loved this one. It has almost vanished as if it was never made ha ha. God….the aroma!! I was telling my husband, if I could only bottle up the smell of baking :). Malva pudding is next on the list!

    Reply

So, what do you think ?