Delicious and Light Almond Cookies
Hello my young friends!
Today, we are preparing delicious cookies with Almond powder and Almond extract. These cookies are light, crunchy from the outside and soft from the inside. We use only the white of the eggs that we whisk to fluffiness than blend in Icing sugar and Semolina Sugar.
The Semolina sugar is the sugar obtained after crushing and sieving the crystallized sugar. Its granulated texture is softer than the normal crystal sugar you know and a little more granulated than the icing sugar. Sometimes, we use this type of sugar for the sweetening or coating pastries.
We blend in that mixture the almond ingredients, and bring it all into a creamy dough. We use s Pipping Pastry Bag to form the cookies directly on the baking tray and place them in the preheated oven for only 15 minutes. Once done, the cookies are dusted with icing sugar using a sieve.
Overall, it takes only 30 minutes to have 20 of these small, nice and delicious Almond cookies. Once well cooled down, they can be stored in an airtight container for several days so you can also enjoy them as snacks.
You can take this recipe further by joining every two cookies with cream in between! I left you the instruction at the end of the recipe.
Okay, ready? Let’s dive in!
Almond Cookies ~ Kids' Cuisine
This recipe if for 20 small cookies.
- 4 egg Whites
- 100 gr Semolina Sugar
- 100 gr Icing Sugar (Powder Sugar) Plus a little more to sprinkle on before baking
- 200 gr Almond Powder
- 1 tsp Bitter Almond Extract
- Food Processor (or similar)
- Pipping Pastry Bag
- Small Sieve
- Baking Tray covered with a baking sheet
Heat your oven to 180°C or 356°F
Run the egg Whites in the food processor until you obtain a very snowy texture. Add gradually the two types of sugar, and whisk.
Add the Almond Powder and the Almond Extract, and whisk well into a homogeneous mixture.
Fill the Pipping Pastry Bag with the mixture, and squeeze over the baking tray forming small round portions. Leave some space between them to allow them to puff well without sticking to each other.
Pour some icing sugar in the sieve, and shake it gently over the round dough, just enough to dust them.
BAKING and COOLING
Place the tray in the preheated oven for 15 minutes. These cookies shouldn't turn too golden.
Remove from oven and transfer them on a rack to cool.
Once cooled down, the cookies could be preserved for several days in an airtight container.
Do you want to take enjoy them with cream?
This is when you can make it happen, when they have cooled down well.
Take a cookie, turn the flat side up, and spread the cream of your choice.
Take another cookie, and place the flat side on the cream with a very gently pressure. Set aside, and make the others.
This should result in 10 double cookies stuffed with cream!
P.S. Remember to clean up the kitchen when done. 🙂