2 and ½ cups almond meal/flour
1 and ½ cups granulated sugar
2 tsp kosher salt
2 large egg whites
1 tsp almond extract
1 Tbs Amaretto
½ cup confectioner’s sugar
Ganache
4 and ½ oz ruby chocolate, chopped
(eg, Callebaut Couveture Ruby Chocolate on Amazon,or Chocolove at Whole Foods); can also use dark chocolate but the ruby chocolate is amazing!
1 Tbs plus 1 tsp extra-virgin olive oil
Takes about 1 hour and makes about 36 cookies
Position rack in the middle of the oven and preheat to 300oF. Line 2 large, rimmed baking sheets with parchment paper or silicone mats.
In a medium bowl, whisk together almond meal, granulated sugar, and salt, breaking up any clumps with your fingers.
Put the egg whites in a large bowl. Start mixer with a whisk attachment on low speed and increase to medium-high until soft peaks form. Add the almond extract and Amaretto, then whip on medium-high until stiff, glossy peaks form. The whites should hold a stiff peak.
Using a flexible spatula, gently fold in half the almond meal mixture. Add the remaining almond mixture and keep folding until a sticky dough forms.
Place ½ cup confectioner’s sugar in a small bowl and lightly dust your hands with more. Scoop portions of 2 Tbs (can use a No.30 disher or regular soup spoon). Roll with hands to form a smooth ball and flatten to about ¼ inch thick. Dip in the confectioner’s sugar and coat completely. Space cookies 1 to 2 inches apart and bake one sheet at a time for 25-30 minutes, rotating from front to back halfway through, until the cookies are cracked and golden brown. Transfer to a wire rack to cool.
Ganache: Melt the chocolate and oil and stir until smooth (carefully and barely melted if microwaving or use a double boiler). Let cool slightly. Dip cookies halfway into ganache. Return to one of the lined baking sheets and transfer to the refrigerator to allow chocolate to set (about 30 min).
Implements
2 baking sheets (with parchment paper or silicone mats)
Mixer
Bowls
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