It’s going to be very soft and you’re going to think something has gone very wrong it it has not. Have another bowl with water to get your hands wet.įorm cookies: Wet hands and scoop 1 tablespoon of dough (can use a measuring spoon, a little overfilled is fine) into your palms. Place sliced almonds in a wide-shallow bowl or plate. Add egg white and salt and beat until uniform and creamy. (Mine was quite soft, so I just dropped it in in hand-torn chunks.) Add sugar and beat, covering lip of bowl with dishtowel to get bits from flying out, until almond paste cannot be broken up any further, approximately 3 to 5 minutes at a medium-high speed. Make cookie dough: Cut, tear or grate paste and place in bowl with the paddle attachment of a stand mixer. Line a large baking sheet with parchment paper. Six Months Ago: Indian-Spiced Cauliflower Soup and Skillet-Baked Pasta with Five Cheesesģ.5 Years Ago: Miso Sweet Potato and Broccoli BowlĤ.5 Years Ago: Spaghetti with Broccoli Cream Pesto Ten years ago: Arugula Ravioli and Mixed Berry Pavlova Nine years ago: Swiss Easter Rice Tart and Shaker Lemon Pie Seven years ago: Baked Kale Chips, Almond Macaroon Torte with Chocolate Frosting and Tangy Spiced BrisketĮight years ago: Chewy Amaretti Cookies and Artichoke Olive Crostini Three years ago: Three-Bean Chili and Asparagus-Stuffed Eggsįour years ago: Spinach and Smashed Egg Toastsįive years ago: Over-The-Top Mushroom Quiche Two years ago: Wild Mushroom Pate and Why You Should Always Toast Your Nuts One year ago: Caramelized Oranges with Yogurt and Mint and Potato Pizza, Even Better I have a lot more experimenting to do until then, storebought almond paste is as reliable as it gets. Alas, while my first attempt tasted exactly right, the cookies I made with it flattened out. So, of course I could never leave things well enough alone because I know not everyone can get good almond paste at the corner bodega, I attempted to make them with homemade almond paste. Unless you live in Germany and every corner bakery makes them (this is how I picture Germany, by the way, each corner with a hundreds year-old shop brimming with streuselkuchens and strudels and poppy seed everything, please don’t break my heart with the truth if I’m wrong, okay?), you should make these at home, and soon. Had I realized how simple they were to make and that they would come out looking exactly as pretty as they do at bakeries, I would have made them at a couple years, cough, decades sooner. They’re also naturally flourless, gluten-, leavener- and dairy-free (if you use a dairy-free chocolate) the last time we had a cookie that checked all of these boxes it was all I could talk about for the next six months. If you have no soft spot for almond paste or almond extract, you should turn away now. Chewy at the center with crunchy edges, the best ones are dipped in chocolate and while I have yet to see them also with rainbow sprinkles, I say there’s no time like the present to make this a Thing. The only thing my mother ever asked me to bring home from the bakery where I worked in high school where almond horn cookies, or Mandelhörnchen, probably no surprise as we are a family of established marzipan fiends, most especially when dark chocolate is also involved.
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