This is a print preview of "ALMOND flour LEMON cookie crackles" recipe.

ALMOND flour LEMON cookie crackles Recipe
by Foodessa

ALMOND flour LEMON cookie crackles

Amaretti style cookies enhanced with a lemon fragrance to offer up a deliciously soft interior with a crunchy exterior.

For a dedicated post...refer to:
http://www.foodessa.com/2017/02/almond-flour-almond-meal-4-cookie.html

Rating: 4.5/5
Avg. 4.5/5 1 vote
  Italy Italian
  Servings: 24 cookies

Ingredients

  • . > (American / Metric measures) <
  • . >Cookie dough:
  • . 3 heaping cups /(330g) almond flour
  • . 3/4 cups (165g) granulated sugar
  • . 1 cup (130g) confectioners' sugar
  • . 1 tsp. (5ml) baking powder
  • . pinch of sea salt
  • . 1 medium lemon, finely grated zest
  • . 1 Tbsp. (15ml) pure lemon extract
  • . 1 Tbsp. (15ml) pure vanilla extract
  • . 3 xLarge (120ml) egg whites, room temp.
  • . > Coating:
  • . 1/2 cup (65g) confectioners' sugar

Directions

  1. . Prepare and line 2 large baking sheets with parchment paper. Set aside. Position the rack in the center of the oven.
  2. . > Cookie dough: In a large bowl, mix and combine ALL the dough ingredients except for the egg whites. Set aside.
  3. . In a very clean, medium bowl, beat the egg whites until soft peaks are achieved.
  4. . > Assembly: Prepare a medium, shallow bowl for the icing sugar. Set aside.
  5. . Add the beaten egg whites into the dry mix. With the aid of a strong spatula, fold and combine until a compact paste is formed.
  6. . With the use of a medium sized (#30) ice-cream scoop, make packed, levelled servings and temporarily place them onto a plate. Then, roll and slightly shape into informal ovals shapes. With the icing sugar, coat each unit by rolling and gently shaking off excess.
  7. . Place 12 or 13 cookies at 2 inches (5cm) apart per baking sheet. Note: Leave them rest for about 1 hour so that they can slightly dry.
  8. . Pre-heat the oven to 275F/140C/Gas2
  9. . BAKE them for 30 minutes or until they appear lightly golden.
  10. . Remove the cookies from the oven and keep them on the baking sheet to cool for 10 minutes before setting them onto a rack.
  11. . Storage: These cookies can be stored into an airtight container for about 1-2 weeks. I also wrap and freeze them into their initial parchment papers and then slipped into a plastic bag. When I take them out, I leave them at room temperature or lightly warm them in a low heated oven.
  12. . Flavourful wishes from Claudia's kitchen...FOODESSA.com