About 4 months back I got a lovely present from Tracy. I opened it up and found this beautifully aromatic almond paste by Mandelin. Did you know that California is known for its Almonds? Also almonds are not as fattening as Cashews and so I can get away with using it in anything I please.
So after months of contemplation(read google search) I decided that I wanted to make something so simple so that I could bring out the flavor in the almond paste. This cookie makes for fantastic snack bites and thanks to the almond paste texture is very pliable.
Okay lets get to the ingredients list. I could almost bet that you’d have the rest of the ingredients in your pantry for sure!
Mandelin Premium Almond Paste - 16 ounces
Egg - 1 Large
All purpose flour - 4 Tbsp or 1/4 Cup
Almond slivers - This is optional and I used it to add extra crunch and texture to the chewy cookies.
Please, please, pleeeease use the almond paste as soon as you open up the box. I waited a few days and the top of the paste started to dry up and that is sacrilege to something so beautiful.
In a clean glass bowl, add the almond paste and beat slightly to break it up.
Now add the egg and continue to beat till it mixes well and forms into a smooth thick batter consistency.
Add the flour a little at a time and mix well to form a cookie dough consistency.
Depending on the almond paste, the amount of egg and the ambient temperature you might need a little more/less dough.
Cover the bowl or wrap the dough with a plastic wrap and refrigerate for an hour atleast.
Before you are ready to bake, take the dough out and let it come to room temperature.
Pre-heat your oven to 350 F.
Roll the dough into any shape and size you like. I tried a few different types and just made sure that they had the same thickness. Pointer - thin cookies take less time and thick cookies take longer. So maintaining a uniform thickness allows for even cooking or else you will end up with a mix of crunchy and chewy cookies. If thats how you like it though - go for it.
If you want to make these cookies even more ‘almondy’ roll the cookies in some almond slivers and place it on the parchment sheet lined baking tray.
Bake at 350 F for 15-20 minutes.
Take a peak at your cookies and you will see that they have started to brown slightly and thats about the right time to take them out.
Let the cookies cool completely before you pack it up for later.
Another thing, you can make your own almond paste at home - blanch almonds, take off skin and grind to a smooth paste and add as much sugar as you’d like. I have done this and the only thing different is that you will have to add almond flavor and add more flour because the home made paste is going to be more liquid.
I hope you give these a try and enjoy them :)
Till next time. And a huge shoutout to Tracy for introducing me to this wonderful pantry must have…