Almond Cloud Cookies (With a Splash of Citrus)

A while back, and I mean A WHILE back, I purchased Almond Paste around the time of Passover.  I was working on some recipe tests and decided that maybe I will go back to the Almond Paste and see what I can come up with.  I was surfing the web and I am in love with the blog Joy the Baker (www.joythebaker.com).  She had this recipe for Almond Cloud cookies.

Now, everyone knows I LOVE cookies.  I mean if I am feeling lazy, like I am right now, I will have chocolate chips alone as a dessert.   However, these were intriguing to me for some reason.  So, I spent a month testing various types of Almond Clouds - various flavoring and even allowing the dough to set up in the fridge.  I had friends, co-workers and my boyfriend who is not a nut fan, but loves Almond Cookies taste test the cookies and this is what I found.  I hope you try these cookies, because they are melt in your mouth cookies and no flour so they can be used for Passover!

So, without further adieu here is the recipe and some of my findings.

Recipe:

Almond Cloud Cookies (With a Splash of Citrus):

(Note: the recipe is in both cups and grams for ease of use.)

· 1 Cup of Sugar / 201 Grams of Sugar

· Zest of:

o   1 Orange

o  1 Lemon

o   1 Lime

o   1 Grapefruit

o   ½ & ½ of Lemon / Lime

·      1 Vanilla Bean

·      285 Grams of Almond Paste

·      ¼ tsp of Salt

·      2 large egg whites (you can use fresh egg whites or egg whites from a carton either is okay, however, using either types of egg whites you will still need to whisk till frothy.)

·      ¼ tsp Extract: 

Almond

Vanilla

Anise

·      Powder Sugar

Directions:

·  Preheat oven 325 degrees

·  In a bowl, mix together granulated sugar, zest and vanilla bean seeds.  

 (Note: I tried all zests and all work great, although the testers loved the grapefruit and the Orange the best.  I am not a fan of Lemon, but a number of testers loved the Lemon / Lime combo. )

·  Use your fingers to work the zest and vanilla bean into the sugar. You can definitely use a whisk, but make sure the zest and beans are fully incorporated.

·  In a mixing bowl fitted with a paddle (You can use a hand mixer. Both work great.)  beat the sugar mixture, almond paste and salt till a crumbly mixture.  It should be more like large sand.

· Whisk the egg whites till frothy. (Make sure you do this. I tried both ways. Frothy allows the egg whites to be added slowly and with a steady stream.  Non- frothy egg white will “glop” into the mixture. )

· Add Extract and beat to combine. (Note: I tested all three extracts obviously, Almond brings out the Almond taste. However, both the testers and I liked the Anise flavor the best. It really added depth to the cookie.)

· The batter -  I baked the batter immediately after mixing and they baked fine.  I tested refrigerating the batter from a few hours to overnight and although the length of time does not make a difference refrigeration does.  It gives the cookie a different texture, but a more cookie texture.  My testers did not really have a preference. 

· Scoop the batter using a small scoop or tablespoon, sprinkle (generously) each of the cookies with powder sugar.  Make an indent with your finger in each cookie.

· Bake for 10 minutes flip and bake at 2-3 minute intervals.  Depending on the size of the cookie it could take up to 15-20 minutes.