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)
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
the name of these cookies just made me laugh-snort! i'm looking forward to trying them.