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Almond Cookies

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These Almond Cookies are moist and mouthwateringly delicious. There's a hint of orange + a spice or two, but mostly it's the glorious flavour of almonds.

Tweaked from a recipe by Honey and Co.

Ingredients

Scale
  • 150g (5oz) marzipan, at room temperature
  • 2 egg whites
  • 75g (3oz) ground almonds
  • 25g (1oz) flaked almonds
  • 50g (2oz) icing sugar
  • zest of ½ orange
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon

To cover the cookies -

  • 100-150g (4-5oz) nibbed or flaked almonds

You'll also need -

2 baking trays, covered in baking parchment

Instructions

  1. Break the marzipan into small pieces and add to a mixing bowl with the egg whites, ground almonds, flaked almonds, icing sugar, orange zest, ground ginger and ground cinnamon.
  2. Mix well using an electric mixer (or beating ferociously with a wooden spoon!) until the marzipan pieces are blended into the mixture.
  3. Cover and chill overnight or until the mixture has firmed up slightly - it will still be more sloppy than a regular cookie mixture.
  4. Preheat the oven to 170°C/150°C/325°F (gas mark 3).
  5. Place the nibbed or flaked almonds in a wide, shallow bowl.
  6. Using a dessertspoon, scoop up a big, heaped spoonful of the chilled cookie mixture and using your finger slide the mixture off the spoon so that you have a 'ball' of mixture in your hand. Don't be alarmed that the mixture is very gooey - this is how it should be.
  7. Now roll the mixture into the nibbed almonds so that it is covered on all sides and then place it carefully on the baking tray. Press the cookies down a little if they are very rounded. Be sure to leave a little space between the cookies as they will spread a bit in the oven.
  8. Bake in the oven for 10 minutes, then turn the tray around and bake for a further 5-7 minutes until the cookies are light golden in colour but are still soft to the touch. Allow to cool on the tray.

Keywords: coffee, spices, afternoon tea

Find it online: https://marmaladeandme.com/almond-cookies/