foodessa

Delectable cookies with a tender inside protected with a pleasant outer crunch.
Both almond flour and almond meal are great textures, however not interchangeable.

Lately, in order to avoid reaching for the wrong kind of snack...
almonds have truly become gold nuggets to me.
Either raw, soaked to a tender texture or roasted, almonds are my go-to snack.

Both the flour and meal of almond are nutritious, high in protein and great for gluten-free treats.
However, there are subtle differences to be paid attention to when making most recipes.
I learned a while ago that as much as I would have wanted to prove it wrong...
the fact still remains...
finely, ground, blanched almonds are not to be replaced with whole, skin ones.
Of course, in some cases, I have developed a few recipes using a balance of both.

When starting out in experimenting with both textures...cookies are the way to go.
Therefore, here are a few simple and simply delicious cookies using either or both almond types.

NOTE for all of the below cookie recipes:
You can make your own almond flour from blanched almonds or almond meal from skin almonds.
In a food processor, grind a little of the sugar for every cup or so of almonds.
This will prevent the almonds from turning into almond butter.

'Almond ChocoRetti cookies'
Almond Chocolate amaretti style cookies

no electric beater required

Yields 24 small cookies

PRINTER VERSION

INGREDIENTS:
American / Metric measures

. 2 cups (220g) Almond meal
. 1/2 cup (110g) granulated sugar
. 1.5oz. (45g) bittersweet (65-70%) chocolate, grated
. 2 xLarge (90ml) egg whites (room temp.)
. 2 tsps. (10ml) pure Almond extract
. 2 tsps. (10ml) pure Vanilla extract

Garnish:
. 12 raw almonds
. 1/4 cup raw sliced almonds

* Whole skin almonds should be measured flush in the cup before grinding.

PREPARATION:

. Pre-heat the oven to 350F/180C/Gas4. Prepare a large parchment or Silicone lined baking sheet. Position the rack in the center of the oven.

1. In a medium bowl, mix ALL ingredients until a combined paste is well formed.

2. Use a teaspoon or better yet...use a small #60 (melon ball size) ice-cream scoop to properly portion 24 cookies. Press the paste into the scoop, level and release.

3. Place them evenly apart onto a cookie sheet. Note: these cookies don't spread...they'll remain the same size. Gently insert the whole almonds on the surfaces of half the amount of cookies. As well, generously insert the almond slices on the other half of the cookies.

4. BAKE for 17 minutes. Remove the cookies from the oven and let them completely cool on the pan before transferring them onto a rack.

. Serving and storing: These cookies will be ready to eat within the hour. They are best eaten in their crunchier state. Leave them uncovered in a plate for up to 5 days or freeze them into their original baking paper and into an airtight plastic freezer bag. They never freeze solid, therefore, get them out for about 15 minutes and they'll be ready to serve.

***

'Nut Orange CocoRetti'
Nut Orange Coconut amaretti style cookies

no electric beater required

Yields 22 small cookies

PRINTER VERSION

INGREDIENTS:
American / Metric measures

. 1 cup (110g) Almond flour
. 1 cup (100g) raw walnuts (finely ground)
. 1/4 cup (25g) unsweetened coconut, shredded
. 1/2 cup (110g) granulated sugar
. 2 xLarge (90ml) egg whites (room temp.)
. 4 tsps. (20ml) pure Almond extract
. fine zest of 1 orange

Garnish:
. 11 raw almonds
. 11 Maraschino cherry halves

NOTES:
.Whole almonds should be measured flush in the cup before grinding.
. Walnuts should be measured scant in the cup before grounding.

PREPARATION:

. Pre-heat the oven to 350F/180C/Gas4. Prepare a large parchment or Silicone lined baking sheet. Position the rack in the center of the oven.

1. In a medium bowl, mix ALL ingredients until a combined paste is well formed.

2. Use a teaspoon or better yet...use a small #60 (melon ball size) ice-cream scoop to properly portion 22 cookies. Press the paste into the scoop, level and release.

3. Place them evenly apart onto a cookie sheet. Note: these cookies don't spread...they'll remain the same size. Gently place and insert an almond and/or cherry on top of each cookie.

4. BAKE for 17 minutes. Remove the cookies from the oven and let them completely cool on the pan before transferring them onto a rack.

***

Almond amoRetti cookies

no electric beater required
Yields 24 small cookies

PRINTER VERSION

INGREDIENTS:
American / Metric measures

. 1 cup (110g) Almonds (blanched, coarsely ground)
. 1 cup (110g) Almonds (skin on, coarsely ground)
. 1/2 cup (110g) granulated sugar
. 2 xLarge (90ml) egg whites (room temp.)
. 2 tsps. (10ml) pure Almond extract
. 2 tsps. (10ml) pure Vanilla extract
Garnish: (optional)
. 1/4 cup raw sliced almonds

Note: Almonds should be measured flush in the cup before grinding.

PREPARATION:
. Pre-heat the oven to 350F/180C/Gas4. Prepare a large parchment or Silicone lined baking sheet. Position the rack in the center of the oven.

1. In a medium bowl, mix ALL ingredients until a combined paste is well formed.

2. Use a teaspoon or better yet...use a small #60 (melon ball size) ice-cream scoop to properly portion 24 cookies. Press the paste into the scoop, level and release.

3. Place them evenly apart onto a cookie sheet. Note: these cookies don't spread...they'll remain the same size. Optional garnish: Gently insert the almond slices on the other half of the cookies.

4. BAKE for 17 minutes. Remove the cookies from the oven and let them completely cool on the pan before transferring them onto a rack.

***

Almond flour LEMON cookie crackles
Based on my Orange scented Ricciarelli cookie

makes 24-26 cookies

PRINTER VERSION

INGREDIENTS:
(American / Metric measures)

Cookie dough:
. 3 heaping cups /(330g) almond flour
. 3/4 cups (165g) granulated sugar
. 1 cup (130g) confectioners' sugar
. 1 tsp. (5ml) baking powder
. pinch of sea salt
. 1 medium lemon, finely grated zest
. 1 Tbsp. (15ml) pure lemon extract
. 1 Tbsp. (15ml) pure vanilla extract
....
. 3 xLarge (135ml) egg whites, room temp.
Coating:
. 1/2 cup (65g) confectioners' sugar

PREPARATION:
. Prepare and line 2 large baking sheets with Silicone pads or parchment paper. Set aside. Position the rack in the center of the oven.

Cookie dough:

1. In a large bowl, mix and combine ALL the dough ingredients except for the egg whites. Set aside.

2. In a very clean, medium bowl, beat the egg whites until soft peaks are achieved.

Assembly:

3. Prepare a medium, shallow bowl for the icing sugar. Set aside.

4. Add the beaten egg whites into the dry mix. With the aid of a strong spatula, fold and combine until a compact paste is formed.

5. With the use of a medium sized (#30) ice-cream scoop, make packed, leveled servings and temporarily place them onto a plate. Then, roll and slightly shape into informal ovals shapes. With the icing sugar, coat each unit by rolling and gently shaking off excess.

6. Place 12 or 13 cookies at 2 inches (5cm) apart per baking sheet. Note: Leave them rest for about 1 hour so that they can slightly dry.

. Pre-heat the oven to 275F/140C/Gas2

7. BAKE them for 30 minutes or until they appear lightly golden. Remove the cookies from the oven and keep them on the baking sheet to cool for 10 minutes before setting them onto a rack.

. Storage: These cookies can be stored into an airtight container for about 1-2 weeks. I also wrap and freeze them into their initial parchment papers and then slipped into a plastic bag. When I take them out, I leave them at room temperature or lightly warm them in a low heated oven.

For those who have been perplexed about the differences between...
these ground almond textures, I hope you no longer are.

By trying one or several of these cookies...
you'll soon put into practice the joy of experiment and tasting.

How confusion can bring to such joy no longer perplexes me ;o)

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

Loads of perky fresh mint, lime and aged rum blended well with a touch of sweetness.

Egg white based, sweet and salty roasted almonds made a perfect partner.

As busy as we can get catching up on weekend chores...

we do try to enjoy interesting corners of our city of Montreal.

This tiny part of de Castelnau street, East (near little Italy) has turned on its charm.

That day we were received with a generous bouquet of mint from my mother-in-law's garden.
I'm still in awe at how fast these plants furnish the garden...and yes they are invasive.
That's not why she's always ready with bouquet in hand ;o)

How could I not think of making us one of...

our favourite summer afternoon refreshments ;o)

Winding through urban garden settings led to a relaxing afternoon promenade.

It was time to release ourselves back into our comfy routines of relaxing on our balcony.

I already had snacks made from a few weeks ago...

added a few crackers and we were set.

Supper could certainly wait a few more hours...

now, it was time to wind down.

my Mint Mojito drink

serves 2 glasses

exception note: use the weight measuring cup for the first 4 ingredients.

Printer version

INGREDIENTS:
(American / Metric measures)

. 24 large, fresh Mint leaves, plus extra for garnish
. 1/4 cup (55g) organic cane sugar
. 1/4 cup (60ml) dark, aged Rum
. 1/4 cup (60ml) lime juice (2 small limes)
. 1 can (355ml) sparkling water
. 6 regular sized ice-cubes

PREPARATION:

1. At the bottom of a medium sized pitcher, add the sugar with the mint leaves over top. With a fork, poke and squash the extracted essential oils of the mint.

2. Add the Rum and lime juice.

3. Stir and cover the pitcher to place into refrigerator for about 20-30 minutes.

4. Pour the sparkling water and stir.

5. In each glass, add the ice-cubes and then evenly pour the liquid mix through a small sieve in order to avoid pouring small pieces of mint.

6. Lastly, garnish with extra mint. Salute ;o)

Variation:
. Add an extra 1/8 cup (30ml) of frozen orange concentrate or simply, 1/4 cup (60ml) orange juice.

***

Almonds roasted
(savoury-sweet) flavoured

makes 2-1/2 cups (365g)

Printer version

INGREDIENTS:

(American / Metric measures)

. 2-1/2 cups (365g) raw almonds

. 1 xLarge (45ml) egg white

Seasoning:

. 1 Tbsp. (15ml) granulated sugar

. 1-1/2 tsps. (7.5ml) sea salt

. 1 tsp. (5ml) granulated Garlic powder

PREPARATION:

. Pre-heat the oven to 300F/150C/Gas2. Position the rack in the center of the oven. Prepare a large Silicone mat (or parchment) lined baking pan.

1. In a medium bowl, whisk the egg white until frothy.

2. Add, toss and coat the almonds. Set for only 2 minutes.

3. Add the seasoning and combine.

4. Spread out the mixed almonds onto the prepared baking pan and and BAKE for an initial 20 minutes.
5. Afterwards, remove the pan from the oven to flip and lightly break up most of the almonds with the aid of a spatula. BAKE for another 15 minutes.

6. Cool the pan completely before removing the almonds to break them up further. Enjoy. Store them in an airtight, glass container and into the refrigerator. They will stay fresh for a few weeks.

***

Here are two other of my favourite roasted, nut snack with a little more spunk.

Almonds roasted
(Spice savoury-sweet) flavoured

makes 2-1/2 cups (365g)

Printer version

INGREDIENTS:
(American / Metric measures)
. 2-1/2 cups (365g) raw almonds
. 1 xLarge (45ml) egg white
. 1/4 cup (50g) raw, cane sugar
. 1 tsp. (5ml) sea salt
. 1 tsp. (5ml) (mild or smoked) Paprika
. 1/2 tsp. (2.5ml) granulated Garlic powder
. 1/4 tsp. (1.75ml) ground Cumin
. 1 tsp. (5ml) Balsamic vinegar

PREPARATION:
. Pre-heat oven to 300F/150C/Gas2. Position the rack in the center of the oven. Use a non-lined, large baking pan.

1. In a medium bowl, whisk the egg white until very frothy.

2. Add, toss and coat the almonds. Set for only two minutes.

3. Add the remaining ingredients and fully combine.

4. Spread out the mixed almonds onto the baking pan and BAKE for an initial 20 minutes.

5. Afterwards, remove the pan from the oven to flip and lightly break up most of the almonds with the aid of a metal spatula. BAKE for another 15 minutes.

6. Cool the pan completely before removing the almonds to break them up further. Enjoy.

. Store them in an airtight, glass container and into the refrigerator. They will stay fresh for a few weeks.

***

Almonds roasted
(Mustard Balsamic savoury-sweet) flavoured
makes 2-1/2 cups (365g)

Printer version

. 2-1/2 cups (365g) raw almonds
. 1 xLarge (45ml) egg white
. 1/4 cup (50g) raw, cane sugar
. 1 tsp. (5ml) sea salt
. 1 tsp. (5ml) ground Mustard seed
. 1 tsp. (5ml) ground Rosemary
. 1 tsp. (5ml) granulated Garlic powder
. 1 tsp. (5ml) White Balsamic vinegar

Then, follow the exact same instructions for the preceding recipe.

Most of us work very hard to get through our week...
why not take a little deserved time off.

Whether it's playing tourist in our own part of the world or laying back with a refreshment and snack...you can certainly make it part of a small, pleasurable ritual ;o)

Here's to enjoying part of our short Summer time.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.