I’ve baked more in the past few days than I had all Summer. I love baking but usually I can’t(or rather shouldn’t) eat a whole batch of sweets by myself, so as soon as I get a chance to bake for others I jump at it. Here’s a sneak peak at what’s come out of my oven lately:
9am is too early for cake, right? Just checking.
And last but not least:
Almond cookies. I looked all over for these one night and couldn’t find them anywhere. I threw in the towel and decided to bake them, which couldn’t have been easier. The secret to getting a crisp, biscuit-like texture to these is using regular and superfine sugar to create hard shell on the outside. And since you don’t need to whip the egg whites at all, it’s simple enough for a beginning baker to do!
Amaretti Biscuit Cookies
Ingredients:
- 2 cups almond flour
- 2 egg whites
- 1/2 cup powdered sugar
- 1/2 cup cane sugar
- 1 1/2 teaspoons almond extract
Preheat your oven to 300 degrees. Line a baking tray with parchment paper.
Beat together the egg whites, almond flour, both sugars and extract until the dough is unified and sticky.
Shape the dough into 1-inch balls and place them on the baking tray. Bake for 25-30 minutes until the outside is hard and golden.
Serve with a cup of tea, coffee, milk, or almond milk. Since they’re crispy cookies, they’re perfect for dunking to get them soft and crumbly. If you want to spike your milk with amaretto, I won’t judge.
Can you have such a thing as too much dessert?
Delightful, I’d love to eat one for breakfast right now! 🙂
I love making amaretti cookies like this! Can’t help salivating even more over the cake, though… do I spy peanut butter? Oh, say I spy peanut butter!
No…no thing as too much dessert. 😉 Look delish!
Looks as if you have been creating lots of deliciousness as of lately! I too end up having to share baked goods with others, it is part of the joy of baking though :)! Your amaretti cookies would be perfect with my morning cup of coffee yum!
These all look great! and 9am is NEVER to early for cake! well…. at least thats what I tell myself sometimes, haha.
Those cookies look like they’d be perfect with morning coffee or tea! And it’s pretty tough for me to get too much dessert 😉
Can you have such a thing as too much dessert? = no, not really! I have posted about this before and as long as i am still eating plenty of fresh produce, I love my desserts 🙂
Oh and my pics..I resubmitted them to FG yesterday and they accepted them. Go figure. But I didnt complain 🙂
Never too early for cake. I am freaking drooling right now. Is that pb frosting?!
There is no such thing as dessert overload! Everything looks scrumptious and the cookie recipe looks great–I love anything and everything almond.
Were you making these to eat on their own or for something else? I use cookies like this in my trifle.
Yep, I was making these specially for these parfaits: http://www.thewannabechef.net/2011/06/28/make-these-now/
I love the texture of these kinds of cookies in creamy desserts.
I agree, it’s crucial to have someone in mind that you are ‘baking for’ so that you aren’t tempted to eat all of your baked goods…. I’ve learned this the hard way! 😉
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