With a crispy, crumbly exterior and a chewy inside, these cookies, which are made mostly with almonds and which bedazzle you with their almond-y flavor, are a delicious treat from Italy.
Method:
Mix together the almond flour, pastry flour and baking powder.
In a food processor, or by hand, add to the flour mixture the sugar, the two extracts, and the egg-replacer mixture. If using a food processor, pulse a few times to mix the ingredients.
The dough will be sticky. With a teaspoon, place rounded mounds of the mixture on a cookie sheet greased well, or covered with parchment paper and then greased.
Bake in a preheated 300-degree oven about 25-30 minutes until the tops are lightly browned, and the bottoms are a deeper, richer golden-brown.
Place the sheet on a rack to cool about 10 minutes. Then, using a thin spatula, remove the cookies from the cookie sheet and place directly on the rack to cool thoroughly.
When cooled, sprinkle tops with some powdered confectioners sugar.
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