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| Exquisite Almond Cookies, swift & sensational 'Love it, love it, love it!' 'Light & Crumbly' 'Yes to the chocolate ones!' Tasters |
These gorgeously tasty crisp little biscuits* are super-simple to produce. A kind of arty nutty macaroon, they're striking in appearance, taste and texture.
They're a busy cook's dream -- ready for the oven in no time and baked to golden splendour in 10 mins. Who could ask for more?
They live up to their reputation as an indulgence. They're not exactly frugal but are so rich, portions can be kept small. One or two will satisfy a sweet tooth.
67's tasters were wildly enthusiastic about the biscuits but 67 found them a little too sweet. A lower-sugar version is in the offing.
Cost: £2
Makes: 2 dozen
Ingredients:
1 large egg white
75gm/2.6oz sugar
1 tsp vanilla extract
200gm/7 oz flaked almonds
50gm chocolate chips (opt)
Method:
'Love it, love it, love it! They're like macaroons but I love the almonds.' Campaign Manager
'I don't like almonds but these are good - light and crumbly. One of the best you've made.' Political Agent
'Really great. I'm a chocoholic so the chocolate ones are for me!' Boston Political intern
Tip:
Reduce sugar by 25 grams and add finely chopped glace cherries
*adapted from Renana's kitchen.
This recipe has been adapted by B Lee/ Bright Sun Enterprises. They may not be reproduced, in any form, without the author's written permission.
They're a busy cook's dream -- ready for the oven in no time and baked to golden splendour in 10 mins. Who could ask for more?
67's tasters were wildly enthusiastic about the biscuits but 67 found them a little too sweet. A lower-sugar version is in the offing.
Cost: £2
Makes: 2 dozen
Ingredients:
1 large egg white
75gm/2.6oz sugar
1 tsp vanilla extract
200gm/7 oz flaked almonds
50gm chocolate chips (opt)
Method:
- Beat egg white until frothy and white but not forming peaks
- Continue to beat, adding sugar a tablespoon at a time; mixture will thicken and form stiff peaks
- Add vanilla; blend
- Preheat oven to 180c/350f
- Stir in almonds ensuring all are well coated
- Drop by tablespoonsful onto a lined baking tray, leaving a little space in between
- Add a few chocolate chips to final third of the mix for variety (opt)
- Dip clean fingers in a bowl of warm water, shake off excess, gently press on biscuits to flatten slightly.
- Bake 7-10 mins or until golden brown; turning tray from front to back half-way through
- Cool on the tray
- Handle carefully
'Love it, love it, love it! They're like macaroons but I love the almonds.' Campaign Manager
'I don't like almonds but these are good - light and crumbly. One of the best you've made.' Political Agent
'Really great. I'm a chocoholic so the chocolate ones are for me!' Boston Political intern
Tip:
Reduce sugar by 25 grams and add finely chopped glace cherries
*adapted from Renana's kitchen.
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This recipe has been adapted by B Lee/ Bright Sun Enterprises. They may not be reproduced, in any form, without the author's written permission.
These look amazing and will be the perfect treat for our gluten/dairy free guests this weekend, provided I find the right chocolate chips!! Thank you for sharing.
ReplyDeleteHmmm, not certain what I did wrong here. They are a little soggy. I expected them to be crisp. I will make them again to try to figure out where I went wrong.
ReplyDelete