Amigdalota

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 160°C (325°F) and line a baking sheet with parchment paper.

   Ca. 10 min.

   Kokkens note: Ensure the oven is fully preheated for even baking.

2. 2

   In a large bowl, combine the almond flour and caster sugar. Mix until well incorporated.

   Ca. 2 min.

3. 3

   In a separate clean bowl, whisk the egg whites until they form soft peaks.

   Ca. 3 min.

   Kokkens note: Make sure your bowl and whisk are completely grease-free for best results.

4. 4

   Gently fold the whisked egg whites into the almond flour mixture. Be careful not to deflate the egg whites too much.

   Ca. 3 min.

   Kokkens note: Use a spatula and a cut-and-fold motion.

5. 5

   Stir in the vanilla extract and orange blossom water until just combined.

   Ca. 1 min.

6. 6

   Form the dough into small, oval-shaped cookies. You can use a small scoop or your hands for this.

   Ca. 5 min.

   Kokkens note: Slightly wet your hands with water to prevent sticking if the dough is too tacky.

7. 7

   Place each cookie on the prepared baking sheet, leaving some space between them.

   Ca. 1 min.

8. 8

   Gently press a whole almond into the center of each cookie.

   Ca. 2 min.

9. 9

   Bake for 12-15 minutes, or until the edges are lightly golden and the cookies are set but still soft in the center.

   Ca. 15 min.

   Kokkens note: They will firm up more as they cool.

10. 10

    Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

    Ca. 30 min.

    Kokkens note: Cooling completely is crucial for the perfect chewy texture.