by mrslarkin
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my 138 recipes »
mrslarkin's Notes:
Expand1 cup toasted almonds, skins on Ask a question about this ingredient
1 cup toasted hazelnuts, skins removed Ask a question about this ingredient
12 cardamom pods, seeds removed and crushed Ask a question about this ingredient
grated zest of 1 large orange Ask a question about this ingredient
2 cups confectioner’s sugar (spoon into measuring cup, then sweep off excess with 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 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, cardamom 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. 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 make 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 stepAlternatively, after forming the 24 balls, roll each one out into 4 inch long logs, and form into a chubby “s” shape. 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 stepLet me know how they turn out! Great idea to keep almond/hazelnut meal in the freezer!!
Cardamom with orange is one of my favorite pairings.
Love the idea of doing this all-almond -- can't wait to try these!
Let me know if you do! This is a great all-around "holiday" cookie.
any thoughts on a good substitute for the hazelnuts (or is that blasphemous?!) I'm very allergic to them!
Orange and cardamom........my dream. I think it would work well with cumin too!
Chef Michael Kiss is the Cooking Coach at Whole Foods Market in Rockville, Md.
Yippee....I have both almond and hazelnut meal in my freezer. I can make these delicious sounding treats today! - S