ALMOND COOKIE UPDATE

Update on original review (12/1/18) I continue to make these cookies and always get rave reviews. If you have a shortage of pans, slide the entire parchment off the pan to let the cookies cool. The cookies harden and easily slide off the parchment. However, after removing from the oven, let the cookies cool at least 10 minutes before trying to remove. Forget oiling the pan and use parchment paper instead. When rolling in almonds, flatten the cookies pressing into the almonds which helps them adhere to the cookie. Chill 20 - 30 minutes and use a small ice cream scoop to get uniform portions. Place in a mixing bowl and mix in other dry ingredients and lastly add the egg whites. Combine the granulated sugar and almond paste in a food processor first, until it looks like sand. I also felt that they really did benifit from a coating in sliced almonds, as I made some coated, some uncoated and I felt the lightly toasted flavour really lifted the blandness of the cookie itself. The cookies themselves were quite nice warm, but once cold my family found them simply too sweet and quite flavourless. I think that if I were to make this again, I'd cook them on edible rice paper, so I could just cut the cookies off of the lining paper. I cooked in very small batches after the first one came out glued to the cookie sheet - I baked in groups of four - and experimented with a more liberally greased baking sheet, baking parchement, more standing time on the cookie sheet after baking, less standing time on the sheet, a longer cooking time, a sorter cooking time.and finally I discovered that if I floured the sheet in addition to greasing it well, they came off a little easier, but still gave a lot of resistance and I ended up with plenty of 'casualties'. These cookies clung on like limpets to the baking trays. I had been looking forward to creating a batch of these due to the reviews it had been given, but I was very disappointed with the result. The cookies, when placing on the Read More I use an ice cream scoop which measures 1 TBS. I re-wet them every 5-6 cookies which helps keeping the cookie dough from sticking to hands. When working with the dough after refrigeration, work with wet hands. Difference in amount is negligible in taste and texture. For half of the recipe (which I usually make) two tubes (14 oz.) or two cans (16 oz.) are both fine. Don’t worry about being perfect on the amount.

I have purchased almond paste can be in 7 oz.

I have further added helpful hints, particularly for novice bakers.

ALMOND COOKIE UPDATE

Almond cookie