I
clipped the original recipe for this post from a King Arthur catalog (2008). King
Arthur calls them Almond Cloud Cookies, but they look like crackles to me. The
original recipe is simple, calls for just a few ingredients and one mixing
bowl. The cookies are slightly chewy and macaroon-ish and magically delicious.
Some almond macaroon recipes combine the sugars, but here the confectioners’
sugar is sprinkled liberally over the unbaked cookies. I suppose you could also
pipe this dough, but an ice cream scoop/disher works well and gives perfect
results. For serving, I like these best with an assortment of other small
cookies or little desserts. And they would be awesome with a fresh fruit salad
for dessert.
The
original recipe calls for an optional 1/8 tsp of bitter almond oil, or lemon or
orange oil. Having tried the recipe several ways, I prefer it with straight
almond extract so there is no distraction from the intense almond flavor. And I
add a pinch of salt — that tiny bit makes a difference.
Almond
Crackles I
20-24
cookies (depending on size)
Preheat
oven to 325º.
Line
2 large baking sheets with parchment
10
ounces almond paste
1cup/7
ounces sugar
2
large egg whites, lightly beaten
1/4
tsp almond extract
pinch
of salt
Confectioners’
sugar for topping
In
the work bowl of a stand mixer fitted with a paddle, blend the almond paste and
sugar until the mixture forms fine crumbs.
Add
the lightly beaten egg whites in a slow steady stream while continuing to mix.
Mix until you have a smooth paste. Add the almond extract.
Using
a 1/2 or 3/4 ounce cookie scoop, scoop the dough onto the prepared pans.
Using
a flour sifter or a fine strainer, dust the cookies heavily with confectioners’
sugar. I like to use the tips of 3 fingers (thumb, forefinger and middle
finger) pressed together make a pattern on the top of each cookie. You could
also use the end of a wooden spoon, or skip this all together.
Bake
the cookies for 20-25 minutes until light brown around the edges. Remove from
the oven and let cool on the sheet pans.
 |
| Vanilla, chocolate or a 50/50 sandwich. |
This
brings us to Almond Crackles II. And you're thinking, "Wait. What?".
I
know. Why mess with a good thing, and if it ain't broke don't fix it...
words to live by unless, like me, you like to fiddle with recipes.
I
had in mind a cookie for grown-up ice cream sandwiches. My variation has a
more cake-like texture with the crunch of sliced almonds in the cookie and on top. I added whole
eggs (vs. just whites), flour, leaveners and sliced almonds to the dough as
well as on top of each cookie. The powdered sugar still gives a nice crackle.
Almond Crackles II
approx. 28-30 cookies
Preheat oven to 325º.
Line 2 large baking sheets with parchment
1 cup/4.8 oz all purpose flour (unbleached)
1/2 tsp baking powder
1/8 tsp baking soda
10 ounces almond paste
1 cup/7ounces sugar
4 eggs, lightly beaten
1/4 tsp almond extract
pinch of salt
4 oz blanched, sliced almonds (for dough)
3 oz blanched, sliced almonds (for topping cookies)
Confectioners’ sugar for topping
In
a small bowl, whisk to combine the flour, baking powder and baking soda.
In
the work bowl of a stand mixer fitted with a paddle, blend the almond paste and
sugar until the mixture forms fine crumbs.
Add
the eggs in a slow steady stream while continuing to mix. Mix until you
have a smooth paste. Add the almond extract.
Add
the flour mixture until just combined then add 4 oz almonds and mix until just
combined
Using
a 1 ounce cookie scoop, scoop the dough onto the prepared pans. The dough will
be very wet and loose, even runny looking. Divide the 3 oz sliced almonds for
topping evenly over the cookies.
Bake the cookies for 20-25 minutes until light brown around the edges. Remove from the oven and let cool on the pans.
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