Orange Blossom Water and Almond Crinkles
These cookies are an amalgamation of various recipes that I have made throughout my life: those of my family Almendra macaroons, which are still made in the pastry shop; macaroons from Maison Adam in Saint-Jean-de-Luz; and moroccan ghriba Where ghoriba. They are very simple to assemble – a mixture of almonds, sugar and egg – and as the name suggests, they are cracked on the outside and chewy on the inside. If you prefer not to use orange blossom water, replace it with an additional 2 teaspoons of finely grated orange zest. You can flavor the curls with vanilla, cinnamon, rose water, lemon zest, or whatever you prefer.
MAKE 15 COOKIES
1½ cup (150 g) almond flour
1 cup (120 g) caster sugar, plus more for dusting
2 teaspoons of freshly squeezed lemon juice
1 teaspoon of orange blossom water
1 teaspoon finely grated orange zest
1 large egg, lightly beaten
1. Preheat the grill on high power. Line a baking sheet with parchment paper.
2. Combine almond flour, powdered sugar, lemon juice, orange blossom water, orange zest and half the beaten egg in a medium bowl. Add a little more egg until the dough is moist and sticky, almost like thick cake batter. Let the dough rest at room temperature for 10 minutes.
3. Spread powdered sugar on a plate. Wet your hands and pour 1 tablespoon of paste into them. Roll it into a 1-inch ball with your palms, then roll it in powdered sugar. Place the dough on the baking sheet and repeat with the rest of the dough.
4. Place the baking sheet in the hot oven, turn it off and bake the cookies undisturbed for 12 to 15 minutes, until cracked and golden. Remove from oven and let cookies cool on pan for 10 minutes. They can be kept for 1 week in an airtight box.
© 2021 by Aran Goyoaga. Extract of Simple Cinnamon and Vanilla Pastries courtesy Sasquatch Books.
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