Shortly after my post from just a few weeks ago (my “Coffee Break” post), I received a job offer! It was a little bit different from what I was looking for, but I wanted to stay open to different options and possibilities, and this could turn out to be a new adventure. While I am very thankful for a job (and that it happened quickly!), it was during the period of decision-making and unemployment that I was reminded of how blessed I am to have some good friends who are supportive and caring, and I was surprised at the willingness of those who wanted help. Whatever life brings, whether it’s unemployment or a serious illness–and these things will happen–it’s those who love you that help carry you along the way.
Sharing food is always a good way to make new friends, so I made these almond cookies (or amandines) to bring into my new work place. Always a fan of Parisian sweets, they may look kind of dry and hard, but they’re actually a little crispy on the outside and soft and chewy on the inside. Since they’re almond-based, they’re gluten-free too. They may not be as fashionable as macarons, but you’ll still feel like you’re biting into something dignified in its own way, especially paired with coffee or tea. Sometimes, the simpler things are the most rewarding.
Recipe notes: This is a great base recipe, which can be flavored with cocoa powder, cinnamon, or chopped nuts, as suggested by Dorie Greenspan. I also think adding orange zest would impart another dimension. Instead of spooning out the batter into mounds, I was planning to sandwich the almond cookies with raspberry preserves, so I piped out the cookies for uniformity. Either way, the cookies will still taste great. And all this can be done all in the food processor with a few whirls.
- 250 g blanched almonds or almond meal (1-1/2 cups of almond meal)
- 200 g (1 cup) sugar
- 3 large egg whites, at room temperature
- Optional flavoring: 1 t. cinnamon, 3 T. cocoa powder, 50 g chopped nuts, zest of an orange (be creative!)
- Optional filling: 1/4 cup fruit preserves or chocolate ganache
Preparation
- Line 2 baking sheets with parchment paper and preheat oven to 375F degrees.
- In a food processor, pulse together almond meal (or blanched almonds, if using) with sugar until almonds are finely ground.
- Add any flavoring (other than chopped nuts) to blend with the almonds and sugar and pulse another 2 times.
- While running the food processor, steadily pour in the egg whites, and mix until egg whites are just combined. Mix in the nuts, if using.
- Spoon or pipe out mounds of dough (about 1 T.) on the lined cookie sheets, leaving 1″ in between each cookie.
- Bake for about 18-20 minutes. Rotate the cookie sheets if baking both at the same time. Cookies will be puffy and firm when done.
- Allow cookies to cool a few minutes, then transfer them to a wire rack to cool completely.
- Once at room temperature, use your favorite preserves (I used raspberry) or chocolate ganache as a filling to sandwich the cookies together.
