Italian Almond Cookies

  Italian Almond Cookies:

These are really cute and especially nice on the first day when they are a bit crisp. They are still really nice a few days later, if they last that long.

I've made them for a 'pre-ball' platter and for a morning tea for my staff.

Ingredients

3 cups (300g) almond flour


1 cup (200g) sugar


Pinch of salt


Zest of 1 big lemon 


1 tsp vanilla extract or paste


3 egg whites (from medium eggs)


~1/4 cup powdered sugar for rolling (optional)


 Optional toppings: sliced almonds, a whole almond, or your favorite jam!
Get creative: add almond, rose or lemon extract, cardamom, cinnamon—whatever makes you happy.

1. To a bowl, add almond flour, sugar and lemon zest. Rub the lemon zest into the sugar to release the flavours. Add salt and mix.

2. Add egg whites + vanilla. Mix first with a spatula and then with your hand into a soft, slightly sticky dough, use immediately or let it rest a bit to enhance flavours.

3. Roll into same size tablespoon-sized balls, coat in powdered sugar or almonds, or make thumbprints for jam.

4. Place on a baking sheet and bake 15–18 mins at 325°F / 165°C until lightly golden at the edges, no longer. Let cool & enjoy with coffee or tea!


Almond Scrolls - almost an almond croissant!

 This recipe was a bit of a random find. It looked too easy to be true and used ingredients we usually have in the house. I made them at night and put them in the fridge ready to bake in the morning. They were fine but I'm interested to see what hey are like fresh from being made and into the oven.

I'd roll them less tight to allow the middle to cook more. 

My guests and I thought they could be good with Nutella and chunks of dark chocolate, maybe blueberries or apple and brown sugar and cinnamon.

I'd make the filling recipe 1.5 x for two sheets of pastry.

Makes 12 cruffins

2 sheets of puff pastry

Almond Filling:
80 g almond flour
1 egg
40 g soft butter
45 g sugar
1/2 tsp vanilla extract
1/4 tsp almond extract

Combine all of the almond filling ingredients together.

Spread the filling onto both sheets of puff pastry.

Cut into 6 strips from each sheet and then roll them up cinnamon roll style.

Place into muffin tin and bake in a preheated oven at 185 degrees for 20 mins or until golden.