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Almond "flour" cookies?

post #1 of 18
Thread Starter 

Hi all, 

Last time I was on a special diet for health reasons I bought 10 lbs of ground almond "flour".  it has been in my freezer for a very long time, and has that "freezer" smell.  Mostly it goes away when I toast it and use it for garnishes on stuff, so I think even lightly toasted will kill the freezer smell.

 

My question is, can I use it to make some great cookies?  I have in mind something like Wedding Cookies.  Instead of chopping my pecans very small and toasting them, I can toast some of these.  Maybe roll them in toasted ground almonds when I'm done.

 

Does anybody have other ideas for something sweet and delicious from these?   I still have over 8 lbs of them!

Indy

post #2 of 18

I have been on the SCD diet for a while, and have had some issue with Almond Flour. I find if I cant thicken it with anything it is very hard to cook with.

 

I googled around and removed the ones with Chocolate, and here is one that seems lovely:

 

http://carrotsncake.com/2012/01/cherry-walnut-almond-flour-cookies.html

 

They look delicious and very fluffy!

 

Hope I was able to help thumb.gif

post #3 of 18
Thread Starter 

Thanks, those look great, definitely on my list to try.  

 

But at this point, I'm off the special diet thing, and willing to use flour, etc along with the almond flour.  Just looking for a way to utilize this. As I remember, it was a  pretty expensive ingredient.

 

Indy

post #4 of 18

Almond flour is a very common ingredient in cakes, cookies and candies in both Italy and Spain.

 

Here are some lovely uses for Almond Flour:

 

1. Italian Biscotti ( cookies )

2. Bizcocho ( cake )

3. Marzipan ( a traditional Moorish almond candy made throughout Spain and Sicily  )

4. Valencian Almond Cookies

5. Almond Tart ( Tarta de Santiago ): a well known Spanish Galician bizcocho often eaten for mid morning snack in Galicia in northwest Spain and has a dusted confectioner´s sugar dusted topping and the symbols of Galicia ( the Shell ).

 

Hope this assists. If you would like any of these recipes, please advise.

 

Ciao,

Margaux Cintrano.

Margcata

post #5 of 18

Those sound really delicious smile.gif

post #6 of 18
Quote:
Originally Posted by RaspberryTarte View Post

Those sound really delicious smile.gif

 

 

Thanks Rasberry Tart.

 

Margaux.

post #7 of 18
Thread Starter 
Quote:
Originally Posted by margcata View Post

Almond flour is a very common ingredient in cakes, cookies and candies in both Italy and Spain.

 

Here are some lovely uses for Almond Flour:

 

1. Italian Biscotti ( cookies )

2. Bizcocho ( cake )

3. Marzipan ( a traditional Moorish almond candy made throughout Spain and Sicily  )

4. Valencian Almond Cookies

5. Almond Tart ( Tarta de Santiago ): a well known Spanish Galician bizcocho often eaten for mid morning snack in Galicia in northwest Spain and has a dusted confectioner´s sugar dusted topping and the symbols of Galicia ( the Shell ).

 

Hope this assists. If you would like any of these recipes, please advise.

 

Ciao,

Margaux Cintrano.

Margcata

 

I would like the almond flour version of biscotti. I make it all the time, but have chopped nuts included, not almond flour.

I would be very interested in the Tarta de Santiago recipe, as well as the almond cakes.

My favorite German treat are called "Marzipani's" at my fav. local German bakery. They are like a danish roll, but have marzipan filling. HMMMM. I looked up how to make marzipan, so I'll be doing that with some of it. I also LOVE Marzipan Stollen.

But I was most interested in cookies. So if you have an "alternate" to regular biscotti that includes almond flour, I'd love to have it! Thank you!

post #8 of 18

Indy,

 

I shall locate the recipes and begin to post them for you starting on Tuesday.

 

Confirming wanted by Indy:

 

Biscotti with almond flour

Saint Santiago almond tart

Almond Bizcocho ( cake )

Valencian Cookies with almond flour

 

Good selections. Shall post here on your thread.

 

Best regards and have lovely Labor Day.

Margaux.


Edited by margcata - 8/27/12 at 9:34am
post #9 of 18

Ciao Indy,

 

Recipe 1 as requested;

 

Santiago Almond Tart  

 

1 1/2 cups almond flour

4 large egg yolks

4 egg whites

2 tblsps. sugar

1/2 tsp. cinammon

5 tsps. orange or if you prefer, lemon zest or lime zest

a pinch of salt

 

1) combine the zest of choice, the yolks, the cinammon and the 2 tblsps. of sugar with an electric Mixer

2) Then, incorporate the flour ( in same bowl as Number 1 )

3) Now, whisk the egg whites, salt & 4 tblsps. of sugar until soft peaks form

4) Put a large spoonful of the egg white mixture into the Almond flour mixture

5) Mash in as it shall be a bit stiff and add more of the egg white mixture until soft enough to fold in the rest

6) fold in the rest of the whites

7) prepare round baking pan & preheat oven to 300 farenheit degrees

8) bake for 35 minutes and cool 2 hours in circular baking pan

9) sprinkle powdered sugar on top and create a stencil of a seashell or other favorite symbol


Edited by margcata - 8/28/12 at 2:42am
post #10 of 18

Indy,

 

Recipe 2 requested:

 

Biscotti di Campagna ...

 

3 1/2 cups almond flour

11/2 tsp. cinammon powder

2 large white eggs

8 tblsps. butter room temperature

1/2 cup honey

1 tsp. baking soda

1/2 tsp. salt

1/4 tsp. almond extract

1/4 tsp. vanilla extract

some almonds

1/2 teaspoon lemon zest ( can you orange if you prefer )

 

1. preheat oven 325 farenheit degrees

2. Combine the following ingredients thoroughly: the eggs, the honey, lemon zest, the butter room temperature and the extracts

3. In another bowl, add all the Dry Ingredients and incorporate well

4. *** see note below and on Post 12: Shape mixture with hands into 2 dough oval egg shape balls and place each ball on an oiled or buttered stick free cookie sheet

5. form the two balls into a long flat Log and it shall expand and rise a bit

6. press down on the dough logs to get rid of the air pockets that form in the dough

7. place the dough in a tart log pan  and bake the logs for 20 minutes until Golden and then, reduce the oven temperature to 275 degrees farenheit

8. Cool the Logs, for 20 minutes, and Slice into strips and re-bake for 15 minutes until you have crispy biscotti.

 

Enjoy,

Margaux.

 

*** See my note on Post 12:  the success in preparing these biscotti, is that one should Freeze the Dough prior to forming it into Logs.


Edited by margcata - 8/28/12 at 3:16am
post #11 of 18

Ciao Indy,

 

My Nonna´s secret to her Biscotti all´ Arancio e Mandorle or Orange Almond Biscotti was not to use too much flour and to freeze the dough prior to forming it into Logs ...

 

Ciao, Margaux.

post #12 of 18

I make a Biscotti-like cookie with almond flour called "Cantanucci" they are very good with Espresso or Cappuccino

post #13 of 18

Chef Ross,

 

Biscotti Fan too ... Yes, fab with Espresso and Gelato ...

 

Do you freeze your dough prior to working it into Logs ?

 

Thanks in advance.

Marge.

post #14 of 18

Never have a problem with almond flour. I keep it vacuum packed in the pantry when storing.

After adding the liquid to the dry ingredients, I simply mix, then mold into the desired logs, and bake, then slice, then bake again.

post #15 of 18
Thread Starter 

Thank you so much Margcata!   I bake biscotti all the time, but never this type.   I have my own method of drying them out.  I slice the log after it is golden and merely use my serrated knife to slide the slices apart, leaving them upright on the tray.  Then I return to the oven, at a lower heat.  After 15 more minutes or so (actually I look for signs of browing, we don't like ours very brown) I turn off the oven and leave them all night.   They turn out perfect.   I will definitely use your nonna's tip for forming/baking it too.

 

That tart looks devine, too!

 

Donna

post #16 of 18

Hi margcata~

 

I have been looking for a recipe that most Italian bakeries make. these cookies are like a butter cookie (but not a spritz cookie that's dense) they pipe them out different shapes, or use two cookies & fill with jam or choc. Would you happen to know of any recipes. I have researched all types of web sites, from chef talk to crumb boss to Tess's sand cookies, & actually none come even close to the cookie I'm looking for. Many thanks for Ur help!!  thumb.gif

post #17 of 18

pjswim

 

Are you talking about french macaroons?  I made these before x-mas.  If so I could send you the recipe I used

 

 

700

~MissyD

Reply

~MissyD

Reply
post #18 of 18

Hello MissyD~

 

Many thanx for the comment. Actually that wasn't the cookie I was looking for. As soon as we can get back to that Italian Bakery I am going to try once more to ask the counter personnel what kind of cookies are these that I purchased. Than when I get home I will take some pictures of the cookies I'm referring to. Many thanx again for ur help thumb.gif

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