Almendrados (Almond cookies)
See this traditional Spanish recipe and others at Latina.com.
This light and chewy meringue cookie will store for several days in an airtight container. To recrisp, heat in a 325°F oven for 5 minutes.
1 1/2 cups blanched almonds, coarsely chopped
3/4 cup confectioner´s sugar
1 teaspoon lemon or orange zest (finely grated peel)
1/2 teaspoon cinnamon
1/4 teaspoon cream of tartar
4 egg whites, room temperature
1 teaspoon almond or vanilla extract
Add the almonds to a food processor and process until finely ground. Remove to a bowl and stir in the sugar, lemon or orange zest, and cinnamon. In a separate bowl, combine the cream of tartar with the egg whites; using a wire whisk or electric hand mixer, beat until soft peaks are formed. Add the almond or vanilla extract, and continue to beat the meringue until the peaks are stiff but not dry.
Carefully fold the meringue into the almond mixture, and stir just enough to combine. Drop heaping teaspoonfuls of the mixture onto a lightly greased cookie sheet to form 1 1/2-inch mounds. Bake in a preheated 350°F oven for 10 to 12 minutes, until lightly browned. After cookies cool completely, dust with sugar and additional cinnamon if desired. Makes 30 cookies.
Recipe from Latina.com.
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