Italian Almond Cookies Samaneh Asadi
INGREDIENTS:
YIELD: about 22 cookies
• 3 cups (300 gr) almond flour
• 1 cup (200 gr) sugar
• pinch of salt
• zest of 1 large lemon (or 2 small)
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 3 egg whites (medium eggs)
• powder sugar for dusting, about 1/4 cup (optional)
• about 22 whole almonds (one for each cookie)
PREPARATION:
TIME: 15 minutes to prepare, 15 minutes to bake
Preheat the oven to 325° F (165° C).
In a large bowl, combine the almond flour with the sugar, salt and lemon zest.
Add the vanilla extract, almond extract and the egg whites. Mix well until you get a soft and still a little sticky dough. Add more egg white if the dough is too dry, or a little more almond flour if too wet.
Roll the dough into balls, about one tablespoonful each.
Roll into the powdered sugar, if you like. These cookies are also great without the white sugar on the outside.
Place on a baking sheet lined with parchment paper.
Top each cookie with an almond.
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And bake at 325° F (165° C) for about 15-18 minutes, until lightly golden at the bottom and around the edges. Let cool down and enjoy!
PECAN BALLS Sanam
INGREDIENTS
• 1/2 cup unsalted butter (1 stick), softened
• 2 tablespoons granulated sugar
• 1 cup all-purpose flour
• 1 heaping cup chopped pecans
• 1/4 teaspoon salt
• Optional chocolate drizzle: 1/2 cup semisweet chocolate chips
INSTRUCTIONS
1 Preheat the oven to 275 degrees F.
2 Cream together the butter, sugar and flour with a hand mixer or stand mixer.
3 Fold in the pecans and salt and stir until combined. The mixture will be crumbly but will stick to itself.
4 Roll the dough into small balls (about 1/2-inch across) and place on an ungreased baking sheet. (You can wet your hands to keep the dough from sticking to you.)
5 Bake at 275 degrees F for 45 minutes.
6 Let cool completely on the baking sheet before transferring to an airtight container. These pecan puffs keep for up to a week on the counter or in the pantry.
7 To make the chocolate sauce: Place chocolate chips in a microwave-safe bowl. Microwave for 1 minute. Stir and microwave in 30 seconds intervals until chocolate is melted and can be stirred together. Drizzle melted chocolate over cooled pecan balls or dunk balls in the chocolate sauce.
Chocolate-vanilla swirl cookies Samaneh Asadi
yield: 20 cookies
Ingredients:
200g butter softened
125g powdered sugar
1 egg
Pinch of salt
1 tsp vanilla extract
1 Tbsp (10 grams) cornstarch
1/4 tsp baking powder
1 Tbsp brandy
2.5 cups (350 g) white flour
30g dark chocolate, melted
1 Tbsp (10 grams) cocoa powder
Directions:
Preheat oven to 180 degrees.
Place the butter and powdered sugar in a mixing bowl. add egg, vanilla and brandy. Beat together at
Place the butter and sugar in a large mixing bowl. Beat together at medium speed until combined.
Add flour, baking powder, cornstarch and salt and beat together shortly to a soft and pleasant dough.
(If the dough is too sticky – add a little more flour and mix).
Divide the dough in half and add the melted chocolate and cocoa to half.
Again, if the brown dough is too sticky – add another drop of flour.
Roll both balls into small balls, about 1.5 cm in diameter.
To make the cookies – take 3 balls of each colour and arrange them alternately, as in the picture below.
Gently attach the balls to the outside to form one ball.
Roll the ball in rotating movements between your hands to create a swirl. press the ball a bit to flatten place in a lined baking pan.
You can see the whole process here in my Highlights.
bake for about 15 minutes, until the bright part begins to turn slightly golden.
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