A crisp and crunchy almond cookie that’s lighter than air.
I’ll admit to having a sweet tooth and the thought of having a little treat each day gives me something to look forward to. While most of the year I’ll happily reach for a piece of chocolate, the holidays give me just the excuse I need to hole up in my kitchen and indulge in some baking and cookie making. Hopefully you’ll indulge me as I post another cookie for you to try this week.
Although there’s clearly no shortage of delicious cookie recipes floating around the web this time of year, I’d like to call your attention for a moment to these crisp and crackly cookies with the delicate taste of almonds.
Inspired by Amaretti cookies, the traditional Italian cookies made from bitter almonds and apricot kernels that make an appearance during the holidays in festive red tins or on homemade cookie platters, these thins make an excellent addition to the holiday cookie tin.
Pale brown, flecked with toasted bits of almonds on top, these almond cookies call to mind a flatter version French macaron shells but with the heartier crunch of Italian Amaretti cookies. The whipped egg white base gives them a delicate and crisp texture through and through, creating that melt-in-your-mouth quality after the initial crunch.
Best of all, you hardly need anything to make them. Egg whites are beaten with coconut sugar until pale and creamy and then a splash of almond extract and almond flour are stirred in to create a loose, buff colored batter that that you drop by the teaspoonful onto baking sheets before hitting the oven for a long slow bake.
Dunked in a cup of tea or packaged up in a tin for giving they keep well for a long time making them ideal for the season.
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