by mrslarkin
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Expand1 cup toasted almonds, skins on Ask a question about this ingredient
1 cup toasted hazelnuts, skins removed Ask a question about this ingredient
1 1/2 teaspoon anise seed Ask a question about this ingredient
grated zest of 1/2 large orange Ask a question about this ingredient
2 cups confectioner's sugar (sprinkle into measuring cup, then sweep off excess with the back of a knife or offset spatula) Ask a question about this ingredient
2 large egg whites, room temperature Ask a question about this ingredient
24 whole toasted almonds and/or hazelnuts for decorating the cookies, if making rounds (optional) Ask a question about this ingredient
Preheat oven to 350 degrees F. Line 4 baking sheets with parchment paper.
Ask a question about this stepPlace almonds, hazelnuts, anise seeds and orange zest in the bowl of a food processor. Process until nuts are ground.
Ask a question about this stepAdd confectioner’s sugar and pulse a few more times to blend, and the nuts are finely ground. Turn out to a large bowl.
Ask a question about this stepIn a medium bowl, whisk egg whites for a minute or two, until fluffy. Pour over nut mixture, and blend well, mashing the mixture with a wooden spoon or rubber spatula to evenly incorporate the egg whites. Then, knead with your fingers – I use a plastic bowl scraper – less messy – and turn and fold the dough a few times. Form into a ball shape.
Ask a question about this stepDivide dough into 24 balls. I use a small ice cream/cookie scoop, about 1 1/4 inch in diameter, which makes them pretty uniform in size. Place on cookie sheets, 2 inches apart. Press whole almonds/hazelnuts onto cookies. Bake 8 to 10 minutes, or until just lightly browned on top. Let cool completely on pans before removing.
Ask a question about this stepFOR BONE COOKIES: Alternatively, after forming the 24 balls, roll each one out into 5-inch long logs, slightly flattening the logs and scoring each end with a knife. Gently push the nubby ends to round them just slightly. You’ll end up with a cookie that looks like a femur. A little powdered sugar sprinkled on your fingertips helps with the rolling.
Ask a question about this stepCooking tip: if your eggs are cold, place them in some hot tap water for a few minutes, to bring them to room temperature faster.
Ask a question about this stepluddite variation on technique: i have a collectible hand nut grinder that i love for this kind of recipe
I've never seen one of those! I love old kitchen tools. The antiques store in town is loaded with them. I can spend hours there.
just saw some this weekend in the berkshires, will pick u up one if i see another one (I don't know when I'll be going away again, not for some months)
Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
the name of these cookies just made me laugh-snort! i'm looking forward to trying them.