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Indulge in the delicate delight of Almond Pastry Cookies, designed to melt in your mouth with every heavenly bite. Ideal for Easter brunch or any memorable occasion, these cookies are the epitome of culinary wow-factor. Prepare to impress your loved ones as they clamor for the secret behind these delectable treats!
A cookie base made of soft flaky pastry dough, topped with an easy almond filling and baked till golden brown. Then topped with sliced toasted almonds and a sweet icing drizzle. You can’t go wrong with this specially made cookie!
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Top Cookie Baking Tips
- Read the recipe in full before beginning: Maybe a basic step, but it’s good to keep in mind. Knowing what ingredients you need, and steps that are coming up are another key to making sure everything runs smoothly. It only takes a couple of minutes and can save ingredients, time and your nerves!
- Use room temperature ingredients: Get in the habit of pulling refrigerated goods, such as butter, milk, eggs, etc. prior to baking. It’s one of the fundamental measures to flawless baked goods. Allowing ingredients to blend and form an emulsion that traps air. When baking in the oven, the trapped air expands and produces steam which makes baked goods rise and become fluffy. Not to mention it makes the job easier too! Have you ever tried to beat a cold stick of butter? Only use chilled ingredients if the recipe stipulates you should do so, such as pie crusts.
- Keep your oven door closed: Oven temperaturecan certainly ruin a recipe. One of the easiest ways to throw temperature off is by opening and closing the door constantly. Letting cool air in and interrupting the entire baking process, including how your goodies are rising. Turn your oven light on and watch through the window if you are able and if not then wait till your timer goes off. Quickly remove from the oven, close the door quickly, test for doneness. If more time is needed put back in the oven promptly.
How to Pan Roast Almonds
Roasted sliced almonds add a brilliant taste and crunch to this delectable cookie and a million other dishes. Find our recipe and the method behind the mad flavor here Pan Roasted Almonds!
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How to Make Almond Pastry Cookies
Almond Pastry Cookies
These small but sophisticated blender cakes are not only eye-catching, but full of bright flavor. The rosemary syrup glaze is a must to complete the flavor profile.
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Prep Time: 1 hour hour 30 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 2 hours hours 10 minutes minutes
Prep Time: 1 hour hour 30 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 2 hours hours 10 minutes minutes
Servings: 4 people
Calories: 380kcal
Equipment
KitchenAid® K400 Blender
Two 12-cup nonstick muffin pans
Citrus zester
Rubber spatula
Sharp knife
Pastry brush
Ingredients
- 1 cup whole raw almonds
- 1½ tbsp fresh rosemary (stems removed)
- 1 cup all purpose flour
- 1½ cups whole milk ricotta cheese (room temperature)
- ⅔ cup extra virgin olive oil
- 3 grams blood oranges (small, Cara Cara, or Valencia)
Instructions
Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.
Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.
Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.
Place ricotta cheese, olive oil, orange zest and sugar into the blender. Pulse 5 times to incorporate. Remove the lid cap and add eggs, one at a time, pulsing once after each addition. Replace lid cap.
Remove lid, use spatula to scrape down the sides of the bender, then add half of flour mixture to blender and pulse 2 times. Scrape down sides of blender again, then add remaining flour mixture and blend on speed 3 for 15 seconds.
Assemble the cakes. Use a sharp knife to cut off the ends of four of the citrus fruits. Slice the citrus into very thin rounds, no thicker than 1/8". Remove any seeds from the rounds and place one small citrus round in the bottom of each sugared muffin cavity. (See Chef’s Notes for choosing/placing citrus.)
Slowly fill each muffin cavity to a little more than halfway full. (A pastry spatula is helpful in portioning the batter from the blender and into the cavities.) Bake cakes for 20-25 minutes, rotating the pans halfway through baking. Cakes are done when a toothpick inserted into the cakes comes out clean.
Notes
Kid-Friendly Adaptation:Cook the chicken in broth instead of buffalo sauce. Shred and drain off excess liquid. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it.
Nutrition
Calories: 380kcal
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