This 8-ingredient easy to make cookie is grain free, gluten free and vegetarian. My take on the Classic Italian Almond Cookie!
Sadly strange how back 50 years ago, we called cookies like we saw them- an almond cookie! Today, they have all sorts of eye catching titles and ingredient descriptiveness to help people with varying dietary needs decide whether or not they will make this recipe!! Ah, the marches of time!
Speaking of Time, this recipe was a childhood favorite. It was shared, not by a recipe card, because it didn’t exist in my mom’s kitchen, but by watching her with my aunts or cousins prepping it or practicing and making it with her. Of course, I have tweaked the recipe from its classic version to a little healthier version by taking out the white refined sugar.
The method has also changed over Time. Early on a weekend morning, my mom would take handfuls of almonds, blanch them in hot water, strain them out into a bowl and squeeze the nut out of their skin. She then would transfer them to a tea towel and pat them dry. From there, using a sharp chef knife, she proceeded to rough chop them. With a rolling pin, she would roll over them, over and over, gathering the crushing stuff as she crushed them into finer pieces.
“Quando altro non c’è …”
Then I hear those words. An Italians short way of saying, “you make due with what you have…”
As time marched on, we were able to purchase peeled and slivered almonds pulse them through a food processor and save ourselves of all that time and effort! Yet, again, strangely sad, those times and making memories came during the waiting and the processing. The conversations, the laughs, the catching up happened in that labour. I guess that is why, I have written the recipe the way I learned it, while also updating some of the technical steps for convenience. We all like convenience.
But for creating and remembering memories……I prefer the long version.
Be blessed.
Almond Coconut Macaroon
Prep Time: 15 minutes (longer if you choose to blanch and grind your own almonds)
Preheat oven: 325F/163C
Bake Time: 20-22 minutes
Cookies: 2 1/2 dozen
This updated recipe has the addition of coconut (although optional) and no white sugars. You can purchase ground almond flour, but most are too refined to get the right consistency and texture. Preference is to do you own or purchase peeled almonds and pulse them into finer pieces to accommodate the recipe.
Ingredients:
• 4 cups of ground blanched almonds (3-3 1/2 cups whole) (European, preferred)
• 1/4 cup of shredded unsweetened coconut (optional)
• 4 large egg whites
• 1/4-1/2 cup of coconut sugar
• 1/8-1/4 cup of honey
• 1/2 tsp of vanilla
• 1/8 tsp of almond extract
• pinch of sea salt
Topping:
several unpeeled almond halves for topping
fig paste or cranberries (see below)
sprinkles (add-in)
Preparation:
•Blanching the almonds:
- prepare a pot with water, bring to boil. Once boiling , add almonds; allow to blanch in the boiling water for 1-2 minutes. Drain and immediately peel by pressing the almonds between your fingers.
(Note: wear food handling gloves or wait a minute or two to handle. They will be HOT!)
•spread almonds on a tea towel. Allow almonds to air dry before grinding them down to a medium - fine grind; should resemble the consistency of couscous . (You will need a nut or grain grinder or blender with a dry blade function.)
• in a medium bowl, combine coconut sugar, shredded coconut and ground almonds.
• prepare the egg whites; separate the yolks from the whites. Store yolks for another meal.
• blend the whites on high adding a pinch of salt. Blend till you have stiff peaks.
•continuing with the mixer or by hand, add the honey and extracts.
•using a spatula, add in the almond mixture and mix till well blended.
• dough should be able to form a ball.
• using a spoon, scoop some dough (it will look wet and loose, that's ok) and roll into 1 inch balls. Place on a baking sheet lined with parchment paper.
•once all balls are rolled, I place the tray in the freezer which helps the cookie set for pressing and adding toppings. This step is optional; 10-15 minutes set time. Time to do the dishes!
• once set, gently press the back of and1/8 tsp measuring spoon into the dough. It will spread the dough, just form the cookie back if this happens.
• insert a half and almond on top for decoration or fill with fruit paste like cranberries or figs. • for a festive cookie look, add sprinkles into dough before shaping or on top after baking
• place in oven and bake 20-22 minutes till bottoms/sides are golden. Let cool on a cooling rack.
Meal/ProTips and Ideas:
• for less sweeter option, opt for the reduced measurements for the coconut sugar and honey
purchase a medium ground almond flour if you want to skip the processing.
• chose European Almonds as the flavour is more pronounced
• top with almonds, cranberries or fig paste (see below)
• good for 3 days on counter and 1 month
in freezer.
Fig Paste
to make a quick fig paste, soak 4 figs in 1/8 cup of orange juice, let sit while making macaroons.
place in food processor, both figs and orange juice, blend to a paste consistency.
spoon paste in pressed cookie
Merry Christmas 🎄!
Hope you enjoy this recipe! Comment and share!
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