ALMOND COOKIE SKIN
ALMOND COOKIE FREE

But you can skip it, or substitute with any dried fruit really – cranberries, raisins, even chopped apricot! I liked it so I kept it in, because it brings an extra something-something to these cookies. But this particular recipe is one loosely based on a Yotam Ottolenghi recipe which includes the cherries. I loved it, so I stole the idea!ĭried cherries (optional) – You won’t see dried cherries in traditional Italian Almond cookie recipe. Italian readers, perhaps you can shed some light on this? But it’s how an Italian bakery in Sydney makes these cookies. Pretty sure it’s not strictly traditional. So the crispy toasted almond crust makes these biscuits more like what my narrow mind thinks of as cookies – crispy outside, softer inside. Without the almonds, the outside of the cookies are quite soft and need to be handled rather gently to ensure you don’t crush them.Īlso, from an eating perspective, when it’s soft on the outside and inside, my mind thinks “ CAKE!!!!” and gets all confused that it’s actually a cookie. Easily found these days in the baking aisle of grocery stores įlaked almonds (optional) – These are used to coat the cookies which gives it a terrific textural crust and extra almond flavour. While I have not made these particular cookies with almond flour, I am confident they will work based on other recipes where I’ve interchanged the two, such as this Orange Cake Īlmond extract – Made from the oil of almonds, this adds a rich almond flavour to anything you add it to.

It is lighter in colour (because the brown skin is removed) and it has a finer texture the almond flavour is slightly less. You can also make your own by blitzing 250g/ 9oz raw, unpeeled, unsalted almonds in a powerful blender (I use a Vitamix) until it becomes a fine powder.Īlmond flour is different, it is made with blanched, peeled almonds, blitzed until it becomes powder form. It’s easily found nowadays, sold in the bakery, dried fruit & nut section and/or health food section of grocery stores. It is literally raw almonds that are blitzed into a fine powder.

Here’s what you need to make these Almond Cookies:Īlmond meal (aka Ground Almonds) – This is what we use instead of flour for these gluten free cookies.

But they’re perfectly perfect – to eat!!! What goes in Italian Almond Cookies Others will miss out.Īnd that’s ok! These are cookies that are meant to be perfectly imperfect – to look at. Some will have more than their fair share of dried cherries in them. Some bits might have a double layer of almonds. There will be almond bits sticking out here and there, you might end up with some bald patches. These nubbly little balls will be a bit wonky. And in my world, what that means is don’t get hung up about making them look perfect. If there’s one word that captures these cookies, it’s rustic. They keep for 10 days, and because they’re gluten free and dairy free, everybody can enjoy them! Italian Almond Cookies Called Ricciarelli, these Italian Almond Cookies are chewy on the inside, filled with wonderful almond flavour and studded with dried cherries.

ALMOND COOKIE SKIN

ALMOND COOKIE FREE