Wednesday, May 27, 2015
If you like almonds, you will love these cookies. They are dense, chewy on the inside and not too sweet with a bit of orange essence and a dusting of powdered sugar. I like to use a combination of blanched and unblanched almond flour (also called almond meal).
Instead of the plain almonds, I have topped these with chocolate-covered almonds, pictured above. You could also substitute chocolate chunks, another kind of nut, candied fruit or maybe even a small dollop of jam. Don't over bake these or they will end up hard throughout when cooled.
Adapted from Gluten-free Sweet Treats by Emma Goss-Custard
4 egg whites
3 cups unblanched almond meal (I like Trader Joe's)
1 cup blanched almond meal (I like Honeyville)
1 1/4 cup sugar
5 Tblsp ground brown flax seeds
1 Tblsp oil (I use grapeola)
1 tsp orange extract
finely grated zest of 2 oranges
1/3 cup powdered sugar
14 whole almonds
Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
Whisk the egg whites with an electric mixer until they form stiff peaks. In a large bowl combine the almond meal, sugar, flax, oil, orange extract, and zest with a wire whisk until well blended. Add the egg whites to the almond mixture and stir until wet throughout. The dough will be sticky.
Using 2 spoons, drop the dough by tablespoonfuls into a small bowl with the powdered sugar. Roll the ball until coated and then place on the prepared baking sheet, flattening the ball with your palm until 1/2" thick. Repeat, placing cookies about 1" apart. Place an almond in the center of each cookie and press it in gently.
Bake for 16-18 minutes until light golden brown on top with some cracks. Let cool on baking sheets for 5-10 minutes then transfer to a cooling rack. When cold, the cookies should be firm and chewy, but not hard.