I’m tired. I think I need a vacation from my vacation.
(I know, life is so rough.)
First of all, New York was amazing. It was a whirlwind tour; so much packed into three days. We went to two tapings of The Chew, where Carla Hall danced with me, tried on my glasses, and also broke up a fight between me and Disgruntled Husband over a cookie she made. It was kind of awesome.
|This is a horrible picture of me, but hey, it’s with Carla Hall!|
So now I’m back and back to work, as well as back to baking cookies. I have a couple days to make up, so today is going to be a two-fer!
After it’s boiled two minutes, you pour it on the graham crackers and sprinkle with nuts. Then it goes in the oven.
Into the fridge it went while I mixed up the filling. I had to buy almond paste, which must be made from 14K almonds, because this stuff is expensive.
|I took a picture of this because of my high level of maturity.|
Once I mixed up the the filling, I took out the dough and rolled half of it. Now, my recipe says to use the rim of a canning jar. Well, gosh oh golly gee, I’m fresh out. So this would have to do:
1 scant teaspoon of baking powderpinch of salt1 tablespoon of cold water1 3/4 stick of butter
For the filling:1 cup of almond paste2 tablespoons of sugar1 egg white2 tablespoons of water1 teaspoon of almond extract
For brushing:1 egg yolk1 tablespoon of milk8 sliced or whole almonds
Mix the dry ingredients and cut the butter into the dough, until it has the consistency of wet sand. Add a tablespoon of icecold water and knead the dough into a cohesive whole, making sure all the butter is well mixed in. Pat into an oval, cover with plastic film and refrigerate while you make the paste.
Now crumble up the almond paste and beat it with the rest of the ingredients foamy and thick. If you think it’s too runny, add a tablespoon of flour, but not more.
Set your oven to 350F and turn it on. Take the dough out of the fridge, cut it in half and roll one half out, to about 1/8 of an inch and cut out eight rounds. I use the canning ring for a wide mouth jar, it’s approximately eight inches across. Roll the other half out and cut another eight rounds (or more of course!). Place one huge heaping teaspoon of almond paste mix in the middle of one cookie, place a second round on top and carefully seal the edges. You can do this with a fork or gently tapping it with your finger.
When all are done, place them on a parchment lined baking sheet or on a silicone mat. Beat the egg yolk with the milk and brush the top of the cookies, then place an almond on top. Bake for about thirty minutes or until golden.
Cookies today: 10
Cookies so far: 743 and a batch of mints