Nut and Spice Cookie Recipes - Glazed Almond Cookies

 

Ingredients 

• 1 large egg + 1 large egg yolk

• 2/3 cup/140 g granulated sugar

• 1 tbsp vanilla sugar

• 1 tsp freeze-dried coffee granules dissolved in 1 tsp warm water

• 1/8 tsp salt

• 2 oz/60 g semisweet/dark chocolate, coarsely chopped

• 2 cups/300 g finely ground almonds + more as needed

• 1/4 tsp baking powder 

GLAZE:

• 1 large egg white

• 1/8 tsp salt

• 1/3 cup/50 g confectioners'/icing sugar

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Method:

1. Beat the whole egg and yolk, granulated and vanilla sugars, and salt in a large bowl with an electric mixer at high speed until creamy.

2. Melt the chocolate in a double boiler over barely simmering water. Mix in the coffee. Beat the chocolate mixture into the batter.

3. Mix in the almonds and baking powder to form a stiff dough, adding more almonds if needed. Divide the dough in half. Press the dough into two disks, wrap each in plastic wrap, and refrigerate for 30 minutes.

4. Preheat the oven to 350°F/180°C/gas 4. Butter three cookie sheets. Roll out each dough disk between sheets of waxed paper into an 8 x 5-inch (20 x 13-cm) rectangle.

5. Cut into 2 1/2 x 3/4-inch (6 x 2-cm) strips. Use a spatula to transfer the cookies to the prepared cookie sheets, placing them 1 inch (2.5 cm) apart.

6. Glaze: With mixer at medium speed, beat the egg white and salt in a small bowl until frothy.

7.  With mixer at high speed, gradually add the confectioners' sugar until stiff, glossy peaks form. Spread the glaze evenly over the tops of the cookies.

8. Bake, one sheet at a time, for 10-12 minutes, or until golden at the edges and the bottoms are lightly browned. Transfer to racks to cool.