Yield: about 6 dozen small cookies
“Back to Baking”, pp. 34
Finding the time to bake when you’re a PhD student is much harder than I anticipated. This makes me sad. However, I am back to baking! These almond cookies are very good and taste a lot like macarons ! They are crunchy on the outside but have a softer centre. What I particularly enjoy about this recipe is that it is simple to do and generates a lot of (small) cookies.
- 2 egg whites, at room temperature
- 1/3 cup sugar
- 1 1/3 cups ground almonds
- 1 cup icing sugar, sifted
- 1 tablespoon cornstarch
- 3/4 teaspoon almond extract
- Preheat the oven to 300°F and line 3 baking trays with parchment paper.
- Using a hand or stand mixer, whip the egg whites at high speed until they are foamy.
- Slowly pour in the sugar while whipping and continue to whip until the whites hold a medium peek.
- In a separate bowl, stir together the ground almonds, icing sugar and cornstarch.
- Add half of the almond mixture to the whipped egg whites and gently fold in. Repeat with the remaining half.
- Stir in the almond extract and fold in the mixture.
- Spoon the batter into a large piping bag fitted with a large plain tip and pipe 1-inch cookies onto the prepared trays, leaving 1 inch between each cookie.
- Let the cookies sit for 10 minutes to air-dry, then bake them for about 20 minutes, just until they start to brown. Let them cool completely on the tray before storing in an airtight container.