Italian almond cookies!

Tonight I’m invited to a little engagement party for one of my best friends. We all had to bring something to eat, I took care of the dessert.

I missed Italy a bit so I was inspired by one of their recipe to create their sweet treats, which I hope will delight my friends as well as your taste buds.

Ingredients:

  • 180 g almond meal or blanched ground almonds
  • 110 g caster / superfine sugar
  • 2 tsp lemon zest (1 lemon)
  • 3 drops natural almond extract (or vanilla extract for me)
  • 1/8 tsp salt
  • 60 g dried cherries , chopped (or chocolate chips)
  • 2 egg whites , at room temperature (from 2 large eggs)
  • 2 tsp honey

Almond coating:

  • 1 Extra egg white
  • 150 g flaked almonds

Instructions:

  • Preheat oven to 190°C/375°F (170°C fan). Line 2 trays with baking/parchment paper.
  • Combine Dry Ingredients: Place the almond meal, sugar, zest, almond extract and salt in a bowl. Whisk together until zest and almond extract is evenly distributed. Add the cherries and set aside
  • Beat eggs whites: Using an electric mixer or a whisk, beat the egg whites and honey to soft peaks (Note 5). About 2 minutes on Speed 8 of a handheld beater, or 1 1/2 minutes on Speed 6 of a stand mixer.
  • Fold the beaten egg whites gently into the almond mixture. You will seemingly knock most of the air out of the meringue, that’s ok! (You actually haven’t 🙂 ).

Forming and coating cookies:

  • Place Extra egg white in a small bowl and whisk with a fork until foamy. Place flaked almonds in another bowl.
  • Form 2.5cm/1″ balls: Scoop up about 1 tablespoon of the mixture and shape into a rough ball (2.5cm/1″ ball). I do this using 2 eating spoons – we don’t need perfect balls here.
  • Coat in egg whites: Drop the ball into foamy egg whites. Use 2 forks to turn to coat, then pick up and place in the flaked almonds.
  • Almond coating: Coat cookies with the almonds, pressing them on to cover as completely as you can. Don’t worry if you get some double layers or pieces sticking out – no need to be neat or thorough here!
  • Bake 13 minutes: Place on prepared tray 2.5cm / 1″ apart. Bake for 13-15 minutes until golden brown. Start checking at 12 minutes to be sure the nuts aren’t burning
  • Cool: Transfer to rack to cool completely before serving.
  • Store: Store in an airtight container. They last up to 10 days in a storage container or can be frozen

To serve them, I provided vanilla ice cream

I hope you’ll like it guys!

Author: Corona

A danish deaf girl infused with tea the morning, Corona the evening (the beer not the virus!) and addicted to cookies all the time! PS: Don't let me my phone or camera when I'm bored!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s