• Iris Windsor

Delicious Almond Cookies

Updated: Jan 7

Christmas is now on the horizon. These delicious almond cookies look amazing and are easy to make. Perfect gift for someone you love or your favourite "foodie"

Almond Cookies

Ingredients

3 cups (290g) blanched almond powder (see Notes)

1 cup (200g) sugar

3 large egg whites, at room temperature

pinch of salt

3 tablespoons smooth apricot jam

a few drops of pure almond extract or vanilla (if desired) 1 large egg white

1 1/2 – 2 cups (120-160g) sliced almonds, blanched or unblanched

For finishing the cookies 1 large egg white

1 1/2 – 2 cups (120-160g) sliced almonds, blanched or unblanched


Method

1. In a large bowl, mix together the almond powder and sugar.

2. Whip the egg whites with a pinch of salt until they start to mound and form soft, peaks.

3. They should not be stiff, but the consistency of softly whipped cream.

4. Fold the beaten whites into the almond mixture (they’ll lose volume, which is fine)

5. Fold in the apricot jam and a drop or two of almond extract. (if using)

6. Mix the dough until it comes together in the smooth ball. You may need to get knead it together with clean hands

7. Preheat the oven to 160ºC.

8. Line two baking sheets with parchment paper or silicone baking mats. Grease

9. Pinch of pieces of dough about 1 1/4-inch (4cm) in diameter and roll each into a ball

10. Roll them in your hands to make them into ovals setting them on a plate as you go.

11. Place egg whites in a bowl and stir briskly with a fork for about 10 secs to break it up.

12.Place the sliced almonds on a plate.

13. Working with 3 or 4 at a time, roll each piece of rolled cookie dough in the egg white and place it in the dish containing the sliced almonds.

14. Roll and press the ovals of dough into the almonds, being extremely generous when coating with the almonds. Press almonds well into cookies

15. Start with 1 1/2 cups of sliced almonds in the bowl, and add more as necessary.

16. After coating cookies with the almonds, place them evenly spaced on a baking sheet,

17. Bake the cookies for 25 to 30 minutes.

18. Rotate baking sheets in the oven, turning them to allow the cookies bake evenly, until the cookies and nuts are light golden brown.

19. Let cool before serving.

Storage: Once cool, the cookies can be stored in a container at room temperature for up to one week. I would not recommend freezing them as it will change their toothsome texture.

Notes:

Almond powder often goes by the name almond meal, almond powder, or almond flour. It’s simply ground up almonds. If in doubt, check that ingredients the only ingredient should be almonds.

Readily available in supermarkets and health food stores.

You can use shaved almonds or pinenuts in place of almond slivers




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