Dylan wanted to make a cookie with his lemon curd and almonds because "nuts and lemons go really well together." Go for it, kiddo.
Like a thumbprint cookie. Sort of.
Riley named these: Pesty's Zesty Cookie. And, shockingly, Dylan, the Pest, agreed.
We made a batch of Italian amaretti, then spooned the lemon-ginger curd on top.
2 egg whites
1 C organic granulated sugar
2 C ground almonds
Beat egg whites to stiff peaks. Gradually beat in sugar, again, forming stiff peaks. Gently fold in ground almonds. Spoon mixture onto parchment paper and sprinkle with powdered sugar. Bake in a 375 degree oven till the cookies are firm and the tops cracked, about 15 minutes. Remove from the oven and place baking pan on a rack to cool. When cool gently peel cookies from parchment.
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