Cookies - Almond Cloud - GF - can use for Pignoli
King Arthur Flour Chewy-crisp and intensely almond-y, here's our version of the King Arthur Bakery's best-selling cookie. View by: Volume Weight
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Directions Tips from our bakers .
* The traditional version of these cookies features a hint of lemon or orange. Use 1/8 teaspoon lemon or orange oil in place of the bitter almond, if desired.
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To make Chocolate-Almond Cloud Cookies, add 1 cup chocolate chips to the dough right after you've added the egg whites. Bake as directed. Yield: 28 cookies. .
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* Want to make Italian pignoli cookies? Using about 2/3 cup (3 1/2 ounces) pine nuts (pignoli), dip the tops of unbaked cookies in the nuts. Flatten them gently on the baking sheet, and bake as directed.
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Ingredients
- 10 * 10 ounces almond paste
- 1 * 1 cup sugar = 7 oz
- 1/4 * 1/4 teaspoon salt
- 2 * 2 large egg whites, lightly beaten
- 1/4 * 1/4 teaspoon almond extract
- 1/8 * 1/8 teaspoon extra-strong bitter almond oil (or additional 1/4 tsp almond extract or flavor of choice)
- * Confectioners' sugar or glazing sugar, for topping
Preparation
Step 1
1) Preheat the oven to 325F.
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Lightly grease (or line with parchment) two baking sheets.
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2) Blend the almond paste, sugar, and salt until the mixture becomes uniformly crumbly; this is best done in a stand mixer.
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3) Add the egg whites gradually, while mixing, to make a smooth paste.
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4) Stir in the flavorings.
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5) Scoop the dough by heaping tablespoons onto the prepared pans.
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6) Sprinkle the cookies heavily with confectioners' sugar, then use three fingers to press an indentation into the center of each cookie.
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7) Bake the cookies for 20 to 25 minutes, until they're brown around the edges. . Remove them from the oven, and let them cool right on the pan.
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Yield: 21 cookies.
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Recipe summary . Hands-on time: 15 mins. to 20 mins. . Baking time: 20 mins. to 25 mins. . Total time: 35 mins. to 45 mins.