Wednesday, December 17, 2014

Almond Cookies



Our trip to the New England states this Fall seems forever ago.

Forrrrr-evah!

While we were in Vermont, we went to Dartmouth College and King Arthur Flour Company.

I'm not really sure which I liked better . . .

but if my boy cherub decided to go to Dartmouth,

I would NOT be disappointed!

Those two amazing institutions are just minutes away from each other.

M.I.N.U.T.E.S!

As we were shopping, a sweet sales clerk recommended the almond cookies they had just replenished.

She said they were her favorite, ever!

We bought our one package to take with us.

We were sad.

We wished we had bought more packages.

Because we loved them!

One reason we love them is that it's something different.

Don't get me wrong,

I love chocolate chip cookies.

And peanut butter cookies.

And oatmeal cookies too.

But this one . . . .it's different and I like different!

If you're an almond lover, then give this a try.

They're wonderful!

Almond Cookies
(very slightly adapted from King Arthur Flour)

10 ounces almond paste*
1 cup sugar
1/4 tsp salt
2 large egg whites, lightly beaten
1/8-1/4 tsp.  bitter almond oil (or almond extract)*
Confectioners' sugar or glazing sugar, for topping

Preheat the oven to 325°F. 

With a mixer or stand mixer, blend the almond paste, sugar, and salt until the mixture becomes uniformly crumbly.

Add the egg whites gradually, while mixing, to make a smooth paste.

Stir in the flavorings.
  
Scoop the dough by heaping tablespoons onto cookie sheets lined with a silpat or parchment paper. 

 Sprinkle the cookies heavily with confectioners' sugar, then use three fingers to press an indentation into the center of each cookie. 

 Bake the cookies for 20 to 25 minutes, until they're brown around the edges. Remove them from the oven, and let them cool completely on the pan.

*Almond paste from King Arthur can be purchased in a 10 ounce can.  The almond paste I purchase is in an 8 ounce can . . . so I buy 2 cans and use 10 ounces; saving the unused portion.  But actually, while I haven't tried it, you would probably be OK with just using 8 ounces.

*Almond can be very strong -- I would add the flavoring cautiously, as you can't take anything out if it's too much for your preference.



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