Almond Cloud Cookies
In the Spring of ‘16, I took a Writing 9 class and since not a lot of people signed up (there were only three of us,) it became more of a discussion than a class, and whenever the weather permitted, we’d take the class outside and have a picnic under a tree on the great big green outside the library. My prof, as usual, would pick up a salad for herself and a small bag of these almond cookies for us. I loved going to class!
The cookies were from the King Arthur Flour cafe (Kaf) inside our library and as all those who have braved the long lines snaking outside this small cafe know, they were out of this world, as is all of their food. Bread, baked goods, salads, sandwiches, beverages, you name it! Oh, so delicious. And how can they not be? These are the guys who make the flour!! Just down the road, across the river in Vermont, is their main store and cafe location. This is where they give all kinds of culinary and baking classes (ones I hope to be able to take soon) and is more importantly, their one-stop shop. Just once, I want to walk into the store with a big cart and go, “I want this one, and this, and this, and this…. ooh, and this one too.”
Okay, so let talk almond cloud. Take a good look at the cookie.
The first thing that hits you is the strong scent of almond. A small bite, the edge is a bit crunchy, but the inside… Oh, the inside is light, airy, chewy and it’s melting in your mouth so quickly. One more bite, one more, until all that is left is the powdered sugar clinging to your fingertips, begging to be licked and all you feel is like floating on a cloud.
The secret to these cookies is egg whites and for that very reason, I think the almond cloud is a cross between a macaroon and a cookie, but unlike a macaroon you don’t use almond flour, but almond paste.
When you mix that with sugar and salt, it becomes crumbly (delicious to pop in your mouth) and turns into a paste when you add slightly beaten egg whites. After you add the flavourings, use two tablespoons per cookie, shape it into a ball and flatten it with three fingers. Sprinkle some confectioners sugar on top and in the oven it goes for about twenty minutes, until it’s brown on the edges.
Allow them to rest on a wire rack for about 10 minutes. Take a bite and tell me, is it worthy of its name?
AuthorPriyanka SivaramakrishnanDifficultyBeginnerPreheat the oven to 325F. Lightly grease two baking sheets (or line them with silicone sheets/parchment paper) and set aside.
Blend the almond paste, salt, and sugar until it becomes crumbly. You can use a hand help or stand mixer for this.
Keep the mixer on medium-low and add the egg whites slowly. Mix until it becomes a smooth paste. Add in the extract and oil.
Scoop a tablespoon or two of dough and make it into a round ball. Place the ball on the baking tray and press down gently with three fingers. Do this for the rest of the dough.
Sprinkle confectioners' sugar and cook in the oven for 20-25 minutes or until the edges are a bit brown.
Remove from the oven once done and you can let the cookies cool down on the pan itself.
Ingredients
Directions
Preheat the oven to 325F. Lightly grease two baking sheets (or line them with silicone sheets/parchment paper) and set aside.
Blend the almond paste, salt, and sugar until it becomes crumbly. You can use a hand help or stand mixer for this.
Keep the mixer on medium-low and add the egg whites slowly. Mix until it becomes a smooth paste. Add in the extract and oil.
Scoop a tablespoon or two of dough and make it into a round ball. Place the ball on the baking tray and press down gently with three fingers. Do this for the rest of the dough.
Sprinkle confectioners' sugar and cook in the oven for 20-25 minutes or until the edges are a bit brown.
Remove from the oven once done and you can let the cookies cool down on the pan itself.
How do we get the actual recipe?
Thanks for the terrific guide
Thank you 🙂
These cookies are Wonderful!
Thank you! Glad you enjoyed them! 🙂