even after all these years in the US, i am still having problems with ounces and pounds. why cant we use the metric system like the rest of the world? i needed to get flour for bread. i went to the king arthur (the best) website and purchased a 25 pounds bag of unbleached all purpose flour. i did not realize what i have done till i got the bag. i could barley lift it, let alone use the whole thing. so now i have to bake a lot and not just bread.
i was about to head out to our studio and wanted to bake some cookies for us to snack on. i did not have much time so i decided to bake these almond cookies, because they did not require to much time. i took the recipe from the orna and ella book (as you can see so far i am really happy with the book). the book indicated quantities for about 40 cookies but i have to say that i could barely get 20, so if you want 40 cookies double the quantities. the cookies came out really nice. i could definitely taste the zest of the lemon which combined with the almonds, added a nice flavor. i also liked the fact that they came out crunchy rather than soft.
INGREDIENTS4.5 ounce unsalted butter cold cut into small cubes
lemon zest from one lemon
1/2 cup sugar
1/2 tsp vanilla extract
1 cup all purpose flour
1/3 cup almonds grounded
2 egg whites slightly beaten
1 1/2 ups sliced almonds—————
PREPARATIONbeat the butter, lemon zest, sugar and vanilla extract in a mixer till soft and blended.
add flower and ground almonds. mix on low speed till everything combined. do not over beat.
cool in the fridge for an hour.
preheat oven to 340 degrees and line a large baking sheet with parchment paper.
from the dough create cylinders that are 2 inch long and half an inch deep.
dip each cylinder in the egg whites than immediately after in the sliced almonds. slightly press the almonds into the dough and arrange it on the baking sheet.
chill for at least 20 minutes and than bake for 15-20 minutes, till they get a golden color.
keep in airtight container.