Almond Cookies #4
Submitted by kautry
Mediterranean almond cookies made with ground almonds, egg whites, and candied cherries. Low-temperature baked treats dusted with powdered sugar and optional rosewater.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minOne and a half pounds of blanched almonds get finely ground and bound with beaten egg whites for intensely nutty flavor.
Bread crumbs or farina add just enough structure while vanilla perfumes the delicate dough.
Half a candied cherry pressed into each ball adds a jewel-like touch, and a sprinkle of rosewater as they emerge from the oven provides floral elegance.
Chef Tips
- Dry toasted almonds in the oven briefly after blanching so they grind without clumping
- Knead the mixture well as it will seem crumbly at first but comes together with working
- Bake at very low temperature so cookies set without browning
- Dust with powdered sugar while still warm for the best coating adhesion
Ingredients
Directions
If you blanch your own almonds, place in oven for a few minutes to dry, then chop them finely.
Place in deep bowl. Add sugar.
Beat egg whites lightly in another bowl, and add to the almonds.
Add farina or bread crumbs and the vanilla, and knead well.
Pinch off small pcs. and roll each into a ball. Press half a cherry on top of each.
Place on well-buttered baking sheet and bake in preheated 250 F. oven for abt. 20 min.
Place cookies on a plate, sift confectioner’s sugar on, and transfer to platter to serve.
NOTE: If you have access to rose- or flower water, sprinkle some on the cookies as soon as they come out of the oven.
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