While in the Bay Area, before I fell sick we went to a bakery. They had the best almond cookies. I wish I had their recipe, but they were not budging. I understand completely. So what to do? I went to the Google. I was so sure that I found the recipe, but it was not the one.
I asked if the cookies were gluten free only to see if they had flour in them. No they are not gluten free so that means they have flour in them. Back to the Google.
I found one with flour. They looked exactly like the cookies. I thought I had it, but no.
These cookies are much like an amaretti cookie only not; they taste like a cross between a meringue and almond crunch. What a great accidental find.
The recipe ask for only two egg whites. Now what to do with two yolks. Back to the Google. I was thinking a pudding maybe. I searched and Martha Stewart just happened to have a vanilla pudding that makes 4 servings and you will never guess ….. .. two yolks. It was meant to be.
So I made the pudding, topped them off with some almond flavored whipped cream and smashed my crunchy almond cookies in a plastic bag then sprinkled them on top.
Now, I still am on a search for “those” almond cookie recipe, but I am having a really good time with my experiments research. Thanks the Google. 🙂
- Almond Cookies - Ingredients:
- 1 cup blanched almonds
- ¾ cup plus 3 tablespoons confectioners' sugar
- 2 tablespoons flour
- 2 egg whites
- ⅓ cup granulated sugar
- ½ teaspoon almond extract
- Vanilla Pudding – Ingredients:
- ½ cup granulated sugar
- 3 tablespoons cornstarch
- ⅛ teaspoon fine salt
- 1½ cups whole milk
- ½ cup heavy cream
- 2 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- Directions for the cookies
- Preheat oven to 300 degrees.
- Line cookie sheet pan with parchment paper.
- Process the almonds with 3 tablespoons of confectioners' sugar to a fine powder in a food processor.
- Combine the nuts with the remaining confectioners' sugar and flour; set aside.
- Beat the egg whites; add the granulated sugar gradually, until stiff and shiny.
- Fold the nut mixture and almond extract into the beaten whites until blended.
- Spoon the cookie mixture into a pastry bag fitted with a ½-inch plain tip.
- Pipe 1-1/2 inch wide mounds onto prepared baking sheets, about 2 inches apart.
- Smooth the top of each cookie with a damp finger.
- Bake 20-25 minutes or until very lightly browned.
- Turn off the oven and allow the cookies to sit in the oven another 15 - 20 minutes.
- Cool on wire racks and store in airtight containers.
- For the Pudding
- Place a fine-mesh sieve over a medium heatproof bowl; set aside.
- In a medium saucepan, combine sugar, cornstarch, and salt.
- In a medium bowl, whisk together milk, cream, and egg yolks; add to saucepan.
- Cook over medium-high whisking constantly, until mixture thickens and is bubbling, 8 to 12 minutes.
- Reduce heat to medium-low and cook, whisking, 1 minute.
- Remove pan from heat; pour mixture through sieve into bowl.
- Stir in butter and vanilla until combined.
- Press plastic wrap directly against surface of pudding to prevent skin from forming and refrigerate 3 hours (or up to 3 days).
- To serve, whisk until smooth and divide among four small glasses.
I am taking this to
Susan’s at Metamorphosis Monday
Nicoles’ at Munching Mondays
Charlene’s at Busy Monday’s
Debbie’s at Confessions of a Plate Addict
Kathe‘s at Your Gonna Love It Tuesday
The LouLou Girls Link Party
Megin’ at Brag About It
Gina’s at Create Link Inspire
Lori’s at Tickle my Tastebuds
Karyn’s at Two Cup Tuesday
Stephanie’s at Tasty Tuesday
Kim’s at Wow Us Wednesday
Leslie’s at Create It Thursday
Miz Helen’s at Miz Helen’s Country Cottage
Michael’s at Foodie Friday
Jody’s at Simple and Sweet Fridays
Sherry at Olives-n-Okra
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Laura says
Yummy…That one is really good but, it’s better when it’s chocolate!!! 🙂
Ms. Lemon says
Ha! That can be arranged.
Penny says
You’ve done good Madonna! Both recipes sound delicious. Keep researching.
Ms. Lemon says
Thanks Penny. I just knew when each recipe called for two yolks or two whites they were made for each other.
Kitty says
I love how you put good use to both the white and yolks, Madonna, and came up with a winning recipe. Good luck with the search for the perfect almond cookie, but I know the search is half the fun! Hmmmm… Have you tried King Arthur Flour? I’m wondering if they might have a good almond cookie recipe?
Have a good week cooking and baking! xo
Ms. Lemon says
I hate waste even if it is just two yolks. I will check KA for almond recipe. They have really quality recipes.
Wini Moranville says
I think homemade puddings are among the most under-rated desserts in the world! The boxed prefab puddings have made us forget how amazing a homemade version can be!
Thanks for the reminder.
Ms. Lemon says
Wini, this dessert was so easy and you do not get that chemical taste that you get from a boxed pudding. Thanks for stopping by and commenting; your comments mean so much to me since you are such a great cook.
tania // run to radiance says
Yum! That looks so good! And bravo for finding a (delicious) way to use those abandoned yolks! 😀
Ms. Lemon says
Thanks Tania, I hope you will give it a try.
Laurie says
Enjoyed the post and looking forward to see what your searching and experimenting will yield 🙂 Looking forward to trying your homemade pudding recipe and almond cookies. Sounds like a perfect combination to me! Thank you for sharing with us this week on Brag About It! Pinning to share 🙂
~Laurie
John/Kitchen Riffs says
Research is so much fun, isn’t it? We couldn’t live without Google! These look great. Looking forward to seeing each and every piece of “research” you do until you find the ultimate cookie. 🙂
Ms. Lemon says
What ever did we do before Google? 🙂
Megin says
This look so yummy! I love homemade puddings ~ so much better than a box!
Thank you for sharing this week at Brag About It link party on VMG206 (Mondays at Midnight).
~ Megin of VMG206
Susan says
I think you did a wonderful job on your research to delicious results! The cookies especially sound wonderful but a great addition to the pudding.
Ms. Lemon says
Susan, it taste so much more than it’s simplicity. Thanks for stopping by.
Adri says
Well now doesn’t this just look like something from my childhood – and that means something delicious. I’ve got to make this one. And congrats on being a thrifty lass and using the yolks. Brava! Happy new year to you and yours.
Ms. Lemon says
My mother taught me not to waste. I always hear her voice when I get ready to pitch something.
Hope you have a great New Year.
Miz Helen says
What a lovely combination for a great dessert! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Kathryn Griffin @TheDedicatedHouse says
Madonna, this looks so good! Reminds me of when my mom would make pudding and crumble the last few cookies she had on hand on top. Thank you for sharing. You are one of the features at the Make it Pretty Monday party at The Dedicated House! Here is the link to this week’s bash. http://www.thededicatedhouse.com/2016/01/make-it-pretty-monday-week-165.html Hope to see you again at the party! Happy week to you! Toodles, Kathryn @TheDedicatedHouse
rebecca says
these look wonderful nice textures
Chris says
Yum! Thanks for sharing at Funtastic Friday!
Karen (Back Road Journal) says
I like things that happen “that are meant to be”…it’s kind of like “they lived happily ever after”. 😀 You dessert sounds like something that my husband would really love.
Ms. Lemon says
Thanks Karen, It is pretty simple but tastes like more.
rebecca says
looks great and the bay area is fun