These cookies come from a region in Spain where flour is scarce and almonds are plentiful. They are delicious, GF, and they taste very European :) not too sweet and go great with espresso!
Almendrados
2 cups whole blanched almonds
2/3 cup sugar ( honey or maple syrup)
4 tsp grated lemon rind
dash of salt
1 large egg
1 tsp ground cinnamon
24 whole almonds
preheat oven to 350
Grind 2 cups almonds in a food processor until finely ground. Add sugar or honey/syrup, lemon rind,salt and egg. Pulse 10 times or until dough forms a ball. Shape dough into 24 balls, about 1 T each. Place 1 inch apart on baking sheets coated with cooking spray. Sprinkle with cinnamon and gently press 1 almond into the top of each cookie. Bake about 15 minutes or until edges are golden. Cool 5 minutes on the pan then remove to wire racks. The cookies firm up as they cool.
( Adapted from Cooking Light)
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