Almendrados (Flourless Almond Cookies) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Very little wheat is grown in Alicante, Spain, but almond trees abound, so a number of traditional desserts in the region use ground almonds in place of—or to supplement—precious flour. The almond base gives these flourless cookies a wonderfully nutty flavor. Ingredients:
2 cups whole blanched almonds |
2/3 cup sugar |
4 teaspoons grated lemon rind |
dash of salt |
1 large egg |
cooking spray |
1 teaspoon ground cinnamon |
24 whole blanched almonds |
Directions:
1. Preheat oven to 350°.
2. Place 2 cups almonds in a food processor; process until finely ground. Add sugar, lemon rind, salt, and egg; pulse 10 times or until dough forms a ball.
3. Shape dough into 24 balls, about 1 tablespoon each. Place 1 inch apart on baking sheets coated with cooking spray. Sprinkle evenly with cinnamon. Gently press one whole almond into the center of each dough ball. Bake at 350° for 16 minutes or until edges are golden brown. Cool 5 minutes on pans. Remove from pans; cool on wire racks.
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