cookies!
Last week Jef (aka the geek) made the very rich Sarah Bernhardt pastries which he posted about. Something that was not mentioned there was that the almond macaroons that make the base of the pastry are wonderful cookies in their own right. I happen to be an enormous fan of anything flavored with almonds, so this simple almond cookie is one of my very favorites.
The texture of the cookies is light, airy and smooth, with a crisp outside and a slight chewiness on the inside. They have lots of almond-y goodness inside and out. These are the sort of cookie that it is very easy to lose track of exactly how many you’ve eaten!
Almond Macaroon
(makes about 60)
400g almond paste
200g sugar
3 egg whites
Preheat oven to 375°F
Beat almond paste and sugar in an electric mixer
Add egg whites, one at a time, and mix until smooth
Pipe small mounds (about 2cm) on silpat or parchment-lined baking sheet
Bake at 375°F for 10 min or until lightly browned
Let cool on silpat/baking paper
Turn paper over and peel off the back of cookies
They definitely were! And the foodie just informed me that there are more hiding in the freezer that I didn’t know about. They are no longer safe in there! 🙂
Those look and sound like really delicious cookies!