Sunday, February 3, 2013
Italian Almond and Orange Cookies
This weekend has been boring for me cuz my husband is not home, thus there is no cooking as usual. However, after spending a dull half day, I could no longer stay put and decided to do something funnier than aimlessly surfing on the net..and no wonder it could be nothing but baking !
I've found this Italian cookie on seriouseat recently and saved it on my google drive in a list- to-bake category.. though it's unexpectedly made earlier than I thought !
The recipe ( adapted from here )
Ingredients ( make about 40 cookies )
1/2 cup ground almond ,toasted and cooled
2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, at room temperature
scant 3/4 cup caster sugar
1 egg yolk (white reserved)
1 teaspoon vanilla
orange zest from 1sunkist orange
1 egg white (reserved from egg above)
1 1/2 cups sliced blanched almonds
In the bowl, put the ground almond (already toasted and cooled ) with flour, baking powder, and salt. Stir to combine and set aside.
In a large bowl, beat together butter and sugar with an electric mixture until fluffy, about 3 minutes. Add egg yolk, orange zest, and vanilla; beat to combine. Add dry ingredients to the bowl and beat until it comes together into a dough. Divide dough into two equal pieces. Form each piece into a 2-inch wide log, cover with plastic wrap, and refrigerate 1 hour.
Adjust oven rack to lower and middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper. Cut the first log of dough into 1/4th-inch wide slices.
Place egg white in a shallow bowl. Fill another shallow bowl with sliced almonds. Dip each cookie into egg white, then into sliced almonds to coat. Place on baking sheet. Repeat with remaining dough. Bake cookies until golden, about 15 minutes. Let cool 5 minutes then transfer to a wire rack.