Wednesday, May 27, 2015

Amondi Cookies


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.

Amondi Cookies
Adapted from Gluten-free Sweet Treats by Emma Goss-Custard
Makes 18-20

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.

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