For Easter this year, I decided to try something different for my family instead of the usual Easter eggs. I figured that since I’m quite into cooking desserts and ‘treats’ at the moment, what better excuse than Easter to cook some more and give them away? Well, there was a slight ‘hitch’ in that plan … you see I really REALLY like the taste of these almond cookies … like REALLY like them … to the point where only half of what I made I was willing to give away … (I swear I am a good person).
To say I was impressed with how these turned out is a major understatement. These were nice and crispy on the outside and gooey and soft inside. They tasted and felt store bought – a real crowd favourite!
Now one of the reasons that I was so ‘unwilling’ to give these away is that in Australia it is very hard, say, near impossible to find ‘almond paste’ to the point that I gave up and just made my own. I know this isn’t the same situation in other countries such as the USA where it is very easy to find at the supermarket (lucky!!). If it was easy to find I would have easily given these away as the recipe would take half the time to remake!
It was still well worth the effort of making, and I am sure that this recipe will in the future be used again and again because these cookies were just so yummy!
- 450 grams almond paste (to make almond paste see end of post)
- 1/2 cup caster sugar
- 2 large egg whites (if the dough appears to be too stiff you can add another egg white)
- Icing sugar for dusting
Step 1: Preheat oven to 175°C / 350°F. Line two baking trays with baking paper.
Step 2: In a medium bowl mix the almond paste and icing sugar together with a spatula until smooth. I didn’t have a spatula so I used my hands and kneaded the sugar into the almond paste until it was combined.
Step 3: In a separate bowl, crack two eggs and separate out the egg whites. Place the egg whites into a separate bowl for use in Step 4.
Step 4: Slowly add the egg whites to the mixing bowl (bowl with the almond mixture) – only add more egg whites once the last portion of egg whites has been fully incorporated into the mixture. The final result should be somewhat runny but still quite grainy (see picture below). Once again I used my hands and a kneading technique.
Step 5: Transfer the mixture to a piping bag (having placed whatever tip you want your cookies to be in inside).
Step 6: Start piping the mixture onto the baking tray. You want each cookie to be about the size of a twenty cent Australian piece (or a Hershey’s kiss).
Step 7: Bake the cookies for 7 – 10 minutes. *Note if you cook for longer the cookies will end up quite brown and crispy and will not have the lovely gooeyness inside that makes them appear store bought.
Step 8: Remove the cookies from the oven and place the tray on a heat proof surface. Allow to cool.
Step 9: Once the cookies have cooled lightly dust with icing sugar for a lovely effect.
Once again I absolutely love these cookies and so has everyone who has been ‘lucky’ enough to be given one as an easter present.
Keep these stored in an air tight container.
I hope you enjoy these as much as my family and I did!
P.S The recipe is from blogger Lottie and Doof.
P.P.S This is the page I used to make almond paste.
P.P.P.S Below is the gifts that I gave for Easter. I gave these almond cookies, the salted caramel popcorn and the third is a post that is coming up in the few weeks time but it is soo heavenly.