Almendrados are Spanish almond cookies, which are very simple to make, and make a light, sweet dessert, or snack. Many Spanish prepare them at Christmas, too. Egg whites are beaten to a stiff peak, then sugar, egg yolks and ground almonds are mixed together and baked.
INGREDIENTS:
1 lb (1/2 kg) ground almonds*
1 1/4 cups (1/2 lb = 250 gr) granulated sugar
2 large eggs
zest of 1 lemon
1/2 tsp ground cinnamon (optional)
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 24-30 cookies
PREPARATION:
* Many times ground almonds are not available in stores, so use raw, peeled almonds. Purchase whole, peeled or peeled, slivered almonds and grind with a food processor until fine. Another option is to purchase whole raw almonds, then blanch and grind at home. Blanching almonds is easy, and takes about 30 minutes for 1 pound.
Heat oven to 360F (180C) degrees.
Grate the lemon peel, avoiding the white part of the peel because it is bitter.
Separate the yolks from the egg whites. In a small glass or ceramic mixing bowl, beat the egg whites to a stiff peak.
Place the egg whites into a medium mixing bowl, and gently stir in the egg yolks. (No need to mix thoroughly.)
Add the granulated sugar, lemon zest, ground almonds, and optionally the cinnamon, mixing thoroughly.
Using your hands, shape the cookies into mounds or pyramids and place on a greased cookie sheet, or one covered in parchment paper.
Bake in oven on center rack for approximately 15 minutes, until cookies turn a golden color. Remove from oven and gently loosen the cookies using a spatula. Allow to cool on a rack.
Note: Remove quickly from baking sheet. Do not allow cookies to cool completely on the cookie sheet because once cooled, they will harden and become brittle (and will crumble when you attempt to remove them.)
Store in a tightly covered container or tin.
not mine.credit and source: ABOUT FOOD
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