Nut and Spice Cookie Recipes - Almond Squares

 

Ingredients 

• 1 cup/150 g whole almonds

• 1 cup/200 g superfine/caster sugar

• 2 large egg whites

• 1/8 tsp salt

• 2 cups/300 g finely ground almonds

• 1/2 cup/50 g coarsely chopped cashew nuts

• 1 tsp finely grated lemon zest

• 1 tsp finely grated orange zest

• 2-3 tbsp raw sugar (such as Barbados or Demerara), for roiling out

• sugar crystals, to decorate

• 1/2 cup/75 g confectioners'/icing sugar

• 2 tbsp hot water

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Method:

1. Toast the whole almonds in a skillet over medium heat for 5-7 minutes, or until lightly golden.

2. Transfer the almonds to a food processor, add 2 tablespoons of the superfine sugar, and process until finely ground.

3. Beat the egg whites and salt in a large bowl with an electric mixer at medium speed until frothy. With mixer at high speed, gradually add the remaining superfine sugar, beating until stiff, glossy peaks form.

4. Use a large rubber spatula to fold in the toasted ground almond mixture, 2 cups (300 g) finely ground almonds, cashews, and lemon and orange zests to form a stiff dough.

5. Press the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes. Preheat the oven to 300°F/150°C/ gas 2.

6. Line four cookie sheets with parchment paper. Discard the plastic wrap. Roll out the dough on a surface lightly dusted with raw sugar to a thickness of 1/8 inch (3 mm).

7. Use a sharp knife to cut the dough into 1 1/2-inch (4-cm) squares. Gather the dough scraps, re-roll, and continue cutting out cookies until all the dough is used.

8. Transfer the cookies to the prepared cookie sheets, placing them 1 inch (2.5 cm) apart.

9. Bake, one sheet at a time, for 12-15 minutes, or until just golden around the edges. Cool on the sheets until the cookies firm slightly. Transfer to racks to finish cooling.

10. Mix the confectioners' sugar and water in a small bowl and spread over the cookies. Sprinkle with the sugar crystals.