![]() So many desserts are ruined by huge amounts of sugar. Halved the salt per other reviews, and these turned out soooo good! Will definitely make again.įorget the salt - you don’t need it in something that is meant to be “sweet” Try as intended and as written.they are delicious! Perhaps that's why your cookies tasted too sweet if you left the salt out because that would actually be a consequence of not balancing the sugar with salt.a cloying sweetness. Salt is needed in all sweet baked goods to balance the flavor. ![]() Also, the reviewer that said that you don't need salt if the recipe is sweet, that is actually incorrect. I believe some other reviewers were using the incorrect amount of salt and hence too salty. If you follow all these directions, they are very well-balanced, not too sweet and not too salty. I followed the recipe exactly which means using 1.25 teaspoons of kosher salt (not 2 teaspoons, and specifically kosher style), 200g of sugar, and 6.5 oz of almond paste (not marzipan which contains more sugar than almond paste). My sea salt is fine and dense so I use the lesser amount. ![]() I agree with the recent comment from Chicago: read the recipe, follow the recipe and you'll have an amazing cookie. I'm about to make this recipe for the third time. You can make home-made almond paste by grinding blanched almonds with confectioners sugar, egg white, and some almond extract. Diamond Crystal has a cleaner flavor which is probably why many chefs prefer this brand.Īnd as other reviewers noted, almond paste is different that marzipan and is not interchangeable. Hence the difference in amounts in the recipe. I use Diamond Crystal kosher salt all the time in both my cooking and baking, and this brand is much less “salty” than Morton kosher salt or table salt. Cookies can be made 4 days ahead store airtight at room temperature. Let cool on baking sheets.ĭo ahead: Dough can be made 3 days ahead cover and chill. Step 4īake cookies, rotating baking sheets top to bottom and front to back halfway through, just until puffed and cracked and edges are set (cookies will look slightly underbaked between the cracks), 12–14 minutes. Divide between 2 parchment-lined baking sheets, spacing about 3" apart. Working quickly, roll balls in powdered sugar to coat. Using a #30 cookie scoop (about 2 Tbsp.) and working one at a time, scoop out portions of dough and roll into balls (you should have about 12). Place racks in upper and lower thirds of oven preheat to 350°. Transfer dough to a medium bowl fold in any dry spots with a rubber spatula if needed. Add egg whites and process until smooth, about 1 minute. Add granulated sugar, cocoa powder, salt, and espresso powder and pulse, scraping down sides of bowl as needed, until mixture is well combined and mostly powdery with a few small clumps. Remove from oven and allow to cool for 5 minutes before removing to wire racks to cool completely.Pulse almond paste in a food processor until broken up into small pieces. Bake 15 to 17 minutes or until they start to turn golden brown. Alternately, press a single whole almond in the center of each cookie. ![]() Brush the cookies lightly with the remaining beaten egg and sprinkle with the slivered almonds. Press the edges of the top and bottom rounds together with the tines of a fork to seal. Lightly moisten the outside edges of the rounds with water and top the cookies with the remaining rounds. Using a pastry bag, a cookie scoop, or just a tablespoon, divide filling so that it sits in a small mound in the middle of the bottom cookies keep filling away from edges. Place half of the rounds on the prepared baking sheet (these will be the bottoms of the cookies). Dough can be re-rolled one time, but no more (further re-rolling will result in tough cookies). Using a 3-inch round cookie cutter, cut out 24 rounds (or more if you can, but you need an even number). Knead the dough briefly to soften it, then roll it on an lightly floured board (or between two sheets of waxed paper) to about 1/8-inch thickness.
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