Almond Cookies
I was on a cooking spree yesterday with some mishaps and triumphs. I would call the recipe I am sharing today, which is Martha Stewart's, a huge success! The cookies are buttery with a refreshing orange zest flavor. Loved it!
Plenty of orange juice for me today having cut open the oranges in the name of photography.
Ingredients:
Almond – 1 cup
All purpose flour – 1 cup
Unsalted Butter – ½ cup
Orange zest – of one navel orange
Egg – 1 whole and 1 white
Sugar – ¾ cup
Baking Soda – ½ tspn
Salt – ½ tspn
Method:
1. Boil about 2 or 3 cups of water and add the almond in and cook for 1 to 2 minutes
2. Strain the water and cool the almonds off under tap water
3. Peel the skin of almonds and dry off on a tissue paper
4. Microwave the almonds for a minute on high
5. Set aside about 28 whole almonds and grind the remaining to make almond meal. Neither too fine nor coarse
6. Use your hand blender to beat sugar and butter (at room temperature) until fluffy
7. Continue beating after adding 1 whole egg and the orange zest
8. Mix all purpose flour, salt and baking soda and gradually add it to the above mixture continuing to beat to form the dough
9. Once that comes together, which will only take about 2 to 3 minutes, mix in the almond meal. Do not beat the almond in but only mix
10. Preheat the oven to 350 D F
11. Form small balls of dough, as much as will fit a tablespoon, and set on a cookie sheet lined with parchment paper
12. Press the whole almonds in the center
13. Beat the egg white and brush it over the cookies and bake at 350D F for 12 to 15 minutes
Notes:
1. You can keep the egg yolk for the extra egg you will break open and once you are finished with egg white there will be enough remaining to mix them up and make an omelet.
2. Nothing to do with the recipe: I can write 'omelet' and still be right because I am in the US. It's a blessing some of these spellings have been simplified! If you are in Britain or India, please correct the spelling to 'omelette.'
Courtesy: Martha Stewart
Contributed by: Sunitha
Success in the kitchen always puts me in a good mood. But there are more reasons why I am jaunty. ‘Life of Pi’ by Yann Martel. The book has been around for a while. It won the Booker Prize in 2002 to be precise. Since I am the kind who takes books from the library, I read most of them after everyone else has. At the risk of sounding outdated, let me just say the book is quite inspiring and I am enjoying every word in it Just like we pick every morsel from a plate of deliciousness, I am lapping up every word in this book. What fun it is when you can have a cup of coffee and have a good book to keep you company. Oh, yes and let's not forget the cookies. Yum!
Plenty of orange juice for me today having cut open the oranges in the name of photography.
Ingredients:
Almond – 1 cup
All purpose flour – 1 cup
Unsalted Butter – ½ cup
Orange zest – of one navel orange
Egg – 1 whole and 1 white
Sugar – ¾ cup
Baking Soda – ½ tspn
Salt – ½ tspn
Method:
1. Boil about 2 or 3 cups of water and add the almond in and cook for 1 to 2 minutes
2. Strain the water and cool the almonds off under tap water
3. Peel the skin of almonds and dry off on a tissue paper
4. Microwave the almonds for a minute on high
5. Set aside about 28 whole almonds and grind the remaining to make almond meal. Neither too fine nor coarse
6. Use your hand blender to beat sugar and butter (at room temperature) until fluffy
7. Continue beating after adding 1 whole egg and the orange zest
8. Mix all purpose flour, salt and baking soda and gradually add it to the above mixture continuing to beat to form the dough
9. Once that comes together, which will only take about 2 to 3 minutes, mix in the almond meal. Do not beat the almond in but only mix
10. Preheat the oven to 350 D F
11. Form small balls of dough, as much as will fit a tablespoon, and set on a cookie sheet lined with parchment paper
12. Press the whole almonds in the center
13. Beat the egg white and brush it over the cookies and bake at 350D F for 12 to 15 minutes
Notes:
1. You can keep the egg yolk for the extra egg you will break open and once you are finished with egg white there will be enough remaining to mix them up and make an omelet.
2. Nothing to do with the recipe: I can write 'omelet' and still be right because I am in the US. It's a blessing some of these spellings have been simplified! If you are in Britain or India, please correct the spelling to 'omelette.'
Courtesy: Martha Stewart
Contributed by: Sunitha
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