← Back to Search Results
baking French
Old-Fashioned Almond Cookies

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Amandines à I’Ancienne

At Arnaud Larher's warm and welcoming Montmartre pâtisserie the amandines, a favorite after-school treat, are stacked one on top of another at just about kid height, ready to be quickly snapped up and immediately nibbled. Not that these are kids-only sweets. As satisfying as they are, they are also oddly sophisticated. Here, the simple made-in-a-food-processor batter—a mixture of almonds, sugar, and egg whites—is spooned into small mounds and baked into cookies. But at the pastry shop, the batter is used to fill tartlets, which are then baked just until the filling is puffed and lightly browned. Whether as cookies or tartlets, au naturel or flavored with a little cinnamon, cocoa, or nuts (or even all three together), these pleasantly chewy sweets are ideal with coffee, tea, hot chocolate, or ice cream. In fact, because they are so delightfully plain, they’re terrific served alongside a hot fudge sundae or a banana split.

Yield: MAKES ABOUT 24 COOKIES

Ingredients

  • 8½ ounces (250 grams) blanched almonds
  • 1 cup (200 grams) sugar
  • 1 teaspoon ground cinnamon, 3 tablespoons (20 grams) unsweetened cocoa powder, and/or 1 cup (50 grams) finely chopped pecans, to flavor (optional)
  • 3 large egg whites, lightly beaten with a fork

Directions

1. Position the racks to divide the oven into thirds and preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper and keep them dose at hand.

2. Put the almonds and sugar in the work bowl of a food processor fitted with the metal blade and pulse, scraping down the sides of the bowl now and then, until the almonds are finely ground, about 2 minutes. If you are using cinnamon or cocoa, put it in now and pulse to blend. If you are using chopped pecans, wait to add them after all the other ingredients have been added.

3. With the processor running, add the egg whites in a steady stream. Mix about 30 seconds, only until the egg whites are blended into the almonds and sugar— you don’t want to incorporate too much air into the batter. Add the pecans, if you are using them, and pulse just to mix.

4. Spoon out a level tablespoon of batter for each cookie, spacing the cookies about 1 inch (2.5 cm) apart on the lined baking sheets. Slide the baking sheets into the oven and bake for 18 to 20 minutes, rotating the sheets front to back and top to bottom at the halfway point. The cookies should puff, firm, and turn lightly brown around the edges. With a wide metal spatula, carefully lift the cookies off the baking sheets and onto cooling racks to cool to room temperature.

Notes

KEEPING: The cookies can be packed airtight and kept for up to 4 days at room temperature.

KEEPING: The cookies can be packed airtight and kept for up to 4 days at room temperature.

AN AMERICAN IN PARIS:These cookies are prime sandwich material. You can “glue” them together with anything from raspberry jam to lemon curd, but choco-crazy that I am, I think they’re swell sand wiched with the ganache.


© 2002 Dorie Greenspan
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on a serving size of 1 cookie and includes 1 teaspoon of cinnamon and 3 tablespoons of cocoa to flavor.

96kcal (5%)
29mg (3%)
0mg (0%)
0mcg RAE (0%)
91mg
32mg
3g
9g
1g
11g
0mg (0%)
7mg (0%)
0g (2%)
5g (8%)
0mg (3%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

spice Spice
by Ana Sortun
food-to-live-by Food to Live By
by Myra Goodman
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
amor-y-tacos Amor Y Tacos
by Deborah Schneider
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
desserts-4-today Desserts 4 Today
by Abby Dodge
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
mexican-everyday Mexican Everyday
by Rick Bayless
in-the-kitchen-with-david In the Kitchen with David
by David Venable
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
big-fat-cookies Big Fat Cookies
by Elinor Klivans
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?