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2 cups + 2 tbsp al­mond meal ½ cup + 2 tsp gran­u­lated sugar Finely grated zest of 1 le­mon Finely grated zest of 1 small orange ⅛ tsp salt 2⅛ oz egg whites (from 1½ large

eggs) 3½ tsp honey ¼ tsp orange blos­som wa­ter ⅛ tsp best-qual­ity al­mond ex­tract 1 cup sliced al­monds, for rolling 3½ tbsp ic­ing sugar Com­bine the al­mond meal, sugar, le­mon and orange zests and salt in a bowl; set aside.

In the bowl of an elec­tric mixer fit­ted with the whisk at­tach­ment, beat the egg whites on medium speed un­til soft peaks form. At the same time, place the honey in a small saucepan over medium heat. Just be­fore the honey comes to a boil, in­crease the speed of the mixer to medi­umhigh. While the honey boils for 30 sec­onds, the egg whites should be form­ing soft peaks. Re­move the honey from the heat and care­fully pour into the egg whites in a con­tin­u­ous stream, beat­ing the en­tire time. Con­tinue beat­ing af­ter all the honey has been added, un­til the meringue is fully whipped and cooled, about 1 minute. Stop the mixer and re­place the whisk at­tach­ment with the pad­dle at­tach­ment.

Add the al­mond meal mix­ture, orange blos­som wa­ter and al­mond ex­tract. Beat un­til it all comes to­gether to form a soft pli­able paste. Trans­fer to a bowl, cover with plas­tic wrap and re­frig­er­ate for 1 hour.

Once chilled, di­vide the mix­ture into four equal por­tions. Sprin­kle a quar­ter of the sliced al­monds on a clean work sur­face and roll out one piece of dough over­top to form a log 12" long and ⅔" wide cov­ered in al­monds.

Care­fully trans­fer the log onto a parch­ment pa­per-lined bak­ing sheet. Re­peat with re­main­ing dough and sliced al­monds. Place all the logs on the same bak­ing sheet, cover with plas­tic wrap and re­frig­er­ate for at least 2 hours or up to 2 days.

Pre­heat the oven to 375°F. Re­move the bak­ing sheet from the fridge and cut each log into five 2⅓" pieces. Sift the ic­ing sugar into a bowl and roll each piece in the ic­ing sugar to cover. Place the pieces ¾" apart on a parch­ment pa­per-lined bak­ing sheet and bake for 13 to 15 min­utes, ro­tat­ing the sheet halfway through, un­til the cook­ies are golden brown but still soft. Re­move from the oven and set aside on the bak­ing sheet for 10 min­utes. Serve warm or al­low to cool on a wire rack.

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