Dessert
Chewy Airy Almond Cookies
Fairfield Inn & Suites Sebastopol
1101 Gravenstein Highway South
Sebastopol, CA 95472
winecountryfi.com
- RECIPE YEAR: 2013
- RECIPE BY: Cynthia Lok
- YIELD: Serves 10
February 10, 2013, was Chinese New Year, the year of the Snake. As always, on New Year's Eve our family and extended family get together for a dinner that features some traditional dishes only served during the New Year. For one of our desserts, I decided to do a riff on the almond cookie you might find in Chinatown. The cookie was very easy to make and is a great light ending to a Sunday brunch.
Ingredients:
- 3 egg whites
- 1 1/2 cups sugar
- 2 3/4 cups ground almonds or almond flour, plus more if needed
- 20 whole almonds
Directions:
Preheat the oven to 350°F. Line a cookie sheet with parchment paper. Put the egg whites in a bowl and with a hand mixer or stand mixer, beat the whites until soft peaks form. Add the sugar and beat until the whites are stiff and a glossy-white color. Add the ground almonds or almond flour and, using a rubber spatula, fold carefully into the whites until the mixture is evenly combined. If the mixture is too thin, add more ground almonds or almond flour to thicken it. Both the thin and thicker dough produces very light, slightly chewy cookies, although the thicker dough doesn’t spread as much while the cookies bake. Scoop 1-tablespoon balls of dough onto the prepared cookie sheet, spacing them well apart. Place a whole almond on the top of each cookie. Bake until the cookies are golden, about 14 minutes.
Fairfield Inn & Suites Sebastopol
1101 Gravenstein Highway South
Sebastopol, CA 95472
winecountryfi.com