This recipe comes from our colleague Karin. (Watch our video to hear the fun story about how she got the recipe!) These sweet little cookies are a delightful addition to a midmorning espresso, an afternoon tea, or with ice cream for dessert! They’re surprisingly simple to make, and can be stored in an airtight container for several days. If there are any left…
400 grams ground or very finely chopped almonds
270 grams sugar
4 Tbs flour
2 ½ Tbsp cocoa
3 eggs, divided (you will use the yolks and whites separately)
½ teasp almond extract
pinch of salt for the egg whites
Preheat oven to 320° F
Mix dry ingredients: almonds, sugar, flour and cocoa
Add egg yolks and almond oil to dry ingredients and mix with finger tips, the result will be a very granular “dough”
In a separate bowl beat the egg whites with a pinch of salt until stiff peaks form. Very gently fold the egg whites into the dry dough.
Form balls the size of a walnut or a bit bigger, roll them around in confectioner’s sugar, place on parchment paper and cookie sheet using a glass bottom slightly push on each ball to flatten it, place cookie sheet in the middle of the oven and bake for 13 minutes, they should be crunchy on the outside and still soft on the inside.
Jezebel’s Birthday Cake — watch the video to learn more!