Based on recipe from Healthy Green Kitchen, who in turn adapted the recipe for Hazelnut Espresso Cookies in the Jan/Feb 2010 issue of Clean Eating magazine. I managed to find the latter recipe - and it too sounds fab! Visit the Healthy Green site if you are interested in her more organic version. Makes 15-30 cookies, depending on size. (As usual, see my Tips below, before beginning. ) Preheat oven to 325°F. Line two baking sheets with parchment paper or a silpat.
2 cups almonds, ground almonds or almond flour (see Tips)
1 TB espresso powder
3/4 cup sugar
1/2 tsp salt
If using whole almonds, process almonds, coffee, sugar, and salt in a high speed blender or food processor until fine. Transfer to a mixing bowl. If using almond flour, you can skip the food processor and mix the dry ingredients in a bowl.
4 large egg whites
Using an electric mixer, beat egg whites until stiff. Fold nut mixture into the egg whites.
1 1/2 tsp vanilla extract
1/2 tsp ground cinnamon
Add the vanilla and cinnamon and mix just until blended.
Spoon the batter onto cookie sheets. I add a few sliced almonds on top to make them look prettier. Bake for 20-25 minutes until golden brown.
Notes and Tips...
- Almonds - the recipe source offers the option of creating your own "almond flour" by adding almonds to a high speed food processor and processing until fine. (I would pulse to get the desired consistency - overworked, the almonds can turn into almond butter. The source avoids this by processing all dry ingredients together - "Process almonds, coffee, sugar, and salt in a high speed blender or food processor until fine".) I tend to have almond flour on hand so I skip that step. Noteworthy that these "flours" vary in how fine they are. I once had to test a recipe and used "ground almond' purchased bulk, then repeated it with Bob's Red Mill Almond Flour - which was more fine. The resulting muffins differed in look and texture though both tasted great. If making your own almond flour - any kind of almonds can be used - whole, slivered, sliced - whatever you have on hand. Even unblanched can be used - the resulting flour will look "dirty" and the cookie will be darker - all good, and equally tasty.
- Espresso Powder - see my entry on this valuable kitchen ingredient
- Egg Whites - always best to have these at room temperature for optimal results. This is one of those recipes I reach for when using up leftover egg whites that I have stored in the freezer.
- Folding - I do this gently and yet with the weight of the dry ingredients, the mixture still collapses a fair bit - no worries.
- Cookie size - as with all cookies, I use "disher scoops" - for this I use the 20 ml scoop. One tablespoon is 15 ml, so you could say I do a heaping TB.
- Silpat - these cookie sheet liners became popular some years ago. I ruined my first by slicing the thing I had baked with a knife - and it sliced right into / through the Silpat sheet. I got a new one, but in truth find that - especially for batch baking - I reach for parchment most often. Short way of saying that if you like Silpats you should have 2 or 3.
- Storage - cookies can be stored in a tin for several days at room temperature or longer in the fridge. Once I think I must have tucked them away for storage before they totally cooled. I found the cookies ended up being a bit moist and sticky. Popped them back in a 325 F oven for about 5 minutes and they became drier and crispy, as desired.
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