Chewy Almond Cookies with Apricot Kernels
Baking and Desserts • European
Description
I searched for a long time for a recipe for chewy almond cookies with a rich flavor and a simple preparation method. Finally, I found it, made some adjustments in the process, and added one important detail: I replaced part of the almonds with apricot kernels, and it turned out just right!
Ingredients
- Sugar 5 oz
- Wheat Flour 0 oz
- Egg white 2 pieces
- Chopped almonds 5 oz
- Apricot Jam 0 oz
Step-by-Step Guide
Step 1
Preheat the oven to 375°F.
Step 2
Chop the nuts in a food processor until finely crumbed.
Step 3
Add 200 grams of sugar and 1.5 egg whites (I use very large eggs!). Whisk together.
Step 4
Transfer to a saucepan and add the remaining egg whites. Stir and place on the stove. While continuously stirring, try to heat it until just warm (body temperature).
Step 5
Add 30 grams of flour and mix. The consistency of the dough should be like pancake batter.
Step 6
Line a baking tray with parchment paper and sprinkle with flour. Use a spoon to place 11 mounds of dough; they will spread into small pancakes. You can decorate with almond flakes or place one nut on each pancake, but it's not necessary; the finished cookies have a very rich flavor and a beautiful cracked surface even without it.
Step 7
Bake for about 17 minutes (I bake on the second shelf from the top; I have five shelves in total).
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