We’ve been at a cottage near Lake Placid and are now home and in a bacon and pancakes detox. I do love cottage cooking, and cooking over the grill…but more about that in another blog post.
Our vacation cooking was pretty simple with a very small kitchen and an oven that had two settings – “off” and “burn”. So now that I’m back and having a “stay-cation” for another week, I felt like making something tasty to take to a friend’s house for tea.
Many years ago we attended a wedding that featured a wonderful Danish wedding cake made with almond cookie rounds. Today was the day I re-created those cookies to the best of my recollection…and the great news is that they are pretty easy to make! Gosh I love when that happens!
Here’s the recipe and some photos from today.
2 cups of ground almonds
2 cups of icing sugar
1 cup flour
3 egg whites
1 tbsp. canola oil
1 tbsp. almond extract
Preheat your oven to 350 degrees F. Line a cookie sheet with parchment. In a large bowl, mix ground almonds and icing sugar together. In a separate small bowl, mix together the egg whites, canola oil and almond extract. Pour the wet ingredients into the dry and mix until you get a paste. Add the flour a bit at a time until the dough is workable and not too sticky. About 3/4 of a cup of the flour would be enough if you’ve used smaller eggs. Since I used large eggs, I had to add the full cup of flour.
Roll a walnut sized ball from the dough and then roll between your hands to form a long roll. Curve the roll into a crescent shape and place on the prepared ungreased cookie sheet. Allow enough space between the crescents so that there is at least half an inch between them.
Bake for about 10 to 12 minutes until golden brown. Cool completely before icing with either Royal Icing, or a butter icing to which a little more almond extract can be added.
This recipe yields approximately 28 cookies which will quickly disappear…especially if you have a son that loves almonds!