Like a hybrid of a macaroon and a cookie, these sweet little gems made from ground almonds, and without flour, should be in your repertoire… whether you live gluten free or not.
With a quick one-bowl method and amenable to different flavours, these are made in little under half an hour. Another fantastic recipe from the über talented Laura Calder, I fall more in love with her cookbooks with every look, and every new recipe tried.
I was lucky enough to see her do a demo once, at Toronto’s CNE a few years ago. As charming and knowledgeable live as she is on her TV cooking show, she was a delight. With her lovely flair she captivated the audience, chatting easily as she put together a recipe. What a joy to see her live!
As a lover of hazelnuts I’m curious to give the recipe a try using them. Perhaps with a drizzle of melted chocolate over top…? Hmmm. And yum. I actually know a few people who would love that combo. Fantastic! Another great recipe variation to add to my to-try files, a never-ending source of joy and inspiration. What are you waiting for…? If you’re not already, get in the kitchen and make some happiness!
- 1 cup finely ground almonds
- 1/2 cup sugar
- 1 egg white
- 1/2 tsp lemon or orange zest
- 1/4 tsp cinnamon
- Garnish: about 50 lightly toasted sliced almonds or pine nuts
- Heat oven to 325°
- Line a baking sheet with parchment or silpat.
- Mix all but the toasted nuts together in a bowl until it forms a dough.
- Wet your hands and roll the dough into roughly 1 inch balls.
- Place on the baking sheet, spaced about 2 inches apart; press down to flatten them slightly.
- Press 3 toasted nuts on top of each.
- Bake the cookies until cooked through, 12 to 15 minutes.
- Cool on a rack.