Page 127 - Passion4Baking The Magazine

9 oz. (250 g) ALMONDS Preheat the oven to 320°F (160°C). Put all the almonds into a food
9 oz. (250 g) BLANCHED ALMONDS processor and whizz until finely ground. Add the powdered sugar, baking
4 CUPS (500 g) POWDERED SUGAR powder, vanilla bean paste, light corn syrup or glucose and egg whites
2 tsp BAKING POWDER and pulse until the mixture comes together.
2 tsp VANILLA BEAN PASTE (OPTIONAL) Dust your work surface with powdered sugar and knead the dough until
1 tbsp LIGHT CORN SYRUP OR LIQUID nice and smooth, about 2 minutes.
GLUCOSE Take small pieces of the dough and roll them into equal balls. Place the
3 EGG WHITES dough balls on to lined baking trays. Flatten each cookie slightly.
TEMPERED CHOCOLATE, TO DRIZZLE Bake on the middle rack in the oven for about 10-12 minutes. Let cool
CANDY CANES, CRUSHED on the trays for a few minutes before transferring to a wire rack to cool
COCONUT, GRATED completely. Decorate with drizzled chocolate, crushed candy canes
and coconut.

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Watch how the Holiday
Almond cookies are made

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