Oh hey there, friends! Are you ready to take a little trip with me to the land of sunshine, siestas, and delicious food? That’s right – today we’re talking about Spain and one of its sweetest treats: almendrados.
If you’re not familiar with almendrados, let me fill you in. These little cookies are made from ground almonds, sugar, and egg whites and are traditionally enjoyed during the holiday season. They’re sweet, chewy, and oh-so-addictive. Trust me – once you try one, you won’t be able to stop.
But almendrados aren’t just delicious – they also have a rich history. These cookies have been enjoyed in Spain for centuries and are believed to have originated in Andalusia during the time of Al-Andalus. Over the years, the recipe has been passed down from generation to generation and has become a beloved part of Spanish culture.
One of the things that makes almendrados so special is their simplicity. With just a few basic ingredients – ground almonds, sugar, and egg whites – you can create something truly delicious. And while the recipe is simple, the flavor is anything but. The combination of sweet almonds and sugar creates a cookie that is both rich and satisfying.
But don’t let their simplicity fool you – there’s a lot of skill that goes into making the perfect almendrado. From getting the proportions just right to achieving the perfect texture, there’s an art to these cookies. And like any art form, it takes practice to master.
That’s why I’m so excited to share this blog post with you. Whether you’re an experienced baker or a novice in the kitchen, I’ll guide you through the process of making authentic Spanish almendrados at home. We’ll cover everything from the ingredients to the technique, so you can feel confident in your ability to make these delicious cookies.
But this blog post isn’t just about making almendrados – it’s also about celebrating their history and tradition. We’ll explore the origins of these cookies and learn about their place in Spanish culture. And of course, we’ll also talk about where to find the best almendrados in Spain – because there’s nothing like trying them straight from the source.
So are you ready to join me on this sweet adventure? Let’s get started!
- 2 egg whites
- 8 oz of ground almonds with skin
- 7 oz of brown sugar
- 0.9 oz of all-purpose flour (type 55)
- 1 teaspoon of ground cinnamon
- Almond kernels for decoration
- Wafer paper
- First things first - preheat your oven to 350°F.
- Next, beat those egg whites until they’re nice and stiff. Gradually add in the brown sugar while continuing to beat.
- Now it’s time to add in the ground almonds, flour and cinnamon. Mix it all up until everything is well combined.
- Grab a baking tray and line it with a sheet of wafer paper. Form small balls with the dough and place them on the tray.
- For a little extra pizzazz, place a whole almond on top of each ball and press lightly.
- Pop those babies in the oven and bake for about 20 minutes until they’re golden and beautiful.
- Experiment with different types of sugar: This recipe calls for brown sugar, but you could try using white sugar, coconut sugar, or even honey for a different flavor profile. Each type of sugar will bring its own unique taste and texture to the cookies.
- Add some citrus zest: A little bit of lemon or orange zest can add a bright, fresh flavor to these cookies. Simply grate the zest of a lemon or orange and mix it into the dough before baking.
- Try different types of nuts: Almonds are the star of this recipe, but you could also try using other types of nuts such as hazelnuts, pecans, or walnuts. Each type of nut will bring its own unique flavor and texture to the cookies.
- Spice it up: Cinnamon is the only spice used in this recipe, but you could experiment with adding other spices such as nutmeg, ginger, or cardamom. A little bit of spice can add warmth and depth to the flavor of these cookies.
- Play with the texture: This recipe produces chewy almond cookies, but you could try baking them for a shorter or longer time to achieve a different texture. Baking them for less time will result in softer, more tender cookies while baking them for longer will produce crispier cookies.