These cookies are simple, chewy, and good! They are made without flour - the ground almonds give rich flavor and even add a little healthiness to these easy treats. I knew they were good when my family quickly devoured an entire batch and whined for more.
Even though we are in New Zealand where it is Spring time, as native Northern Hemisphere dwellers, we have the Winter holidays on our mind. The kids and I whipped up a batch of these cookies one day and dubbed them - “Snowy” in honor of the holiday season.
Maybe it’s the holiday of year, maybe it’s the preponderance of sweets temptimg me at every cafe in NZ, or maybe it’s the adorable tiny cottage we are staying in with a white picket fence... all I know is I need to bake. For ages, I have been wanting to make my own macarons. I did some research into recipes and decided they would take way too much time, effort, and equipment for me in my temporary, basic kitchen. Plus I am way too impatient for intricate and complicated baking recipes - not my forte. So here I am making a faux-macaronish chewy almond cookie... and I am totally satisfied.
adapted from Jo Segar the Chelsea Cafe
- 2 cups ground almonds
- 3/4 cup sugar (fine/caster is preferable)
- grated zest of one orange
- 2 egg whites, room temperature
- 1 heaping tablespoon honey
- powdered sugar
Whisk room temperature egg whites until soft peaks form. (The air you whip into the egg whites will provide volume for the cookies.) Our rental's kitchen doesn't have a mixer so I found this trusty old-school-hand-mixer at the local vintage shop.
Fold sugar into egg whites. Then grate orange zest into the mix. Fold in ground almonds. Finally stir in honey. Stir to incorporate all ingredients until you have a thick sticky dough.
Cover a baking sheet with parchment paper. Sift powdered sugar over the parchment. Set aside.
Dust your work surface with sifted powdered sugar. Make small balls of dough. Roll them in the powdered sugar until well coated.
Place prepared cookies on lined and sugared cookie sheet. Make sure you leave at least 3/4 of an inch between cookies to allow for spreading during baking.
Bake for 15-18 minutes.
Let cool on a wire rack. (You can sift additional powdered sugar over the tops of the cookies if you wish.)
Makes 30 small cookies
It feels great to have a kitchen again and be able to share new recipes: I have been cooking like a fiend and there are many more recipes to come!