The Catalan TableIngredients
Servings:
9
Ingredients
- 250 graw marcona almond flour
- 250 gsugar
- 70 gegg whites
- 30 raw peeled Marcona almonds (for decoration)
Nutritional Information
Per Serving (Approx.)
Calories
2151 kcal
Protein
74 g
Fat
164 g
Carbohydrates
122 g
Disclaimer: These values are estimates based on ingredient types and may not be precise.
Step-by-step Guide
Preparation
- Preheat the oven to 180°C, with heat above and below, without using the fan.
- Line a baking tray with parchment paper to prevent the dough from sticking.
- In a bowl, mix the almond flour with half of the sugar, stirring well so that the ingredients are well combined.
- Whip the egg whites to stiff peaks in another bowl. When they start to thicken, add the other half of the sugar and continue whipping until you achieve a soft and glossy meringue texture.
- Incorporate the almond flour mixture into the meringue, carefully folding with sweeping motions until a homogeneous batter is obtained.
- Wrap the dough in plastic wrap and place it in the refrigerator for 45 minutes to firm up.
- Take small portions of dough with a dessert spoon and form balls by rolling them between your palms into a spherical shape.
- Place the spheres on the baking tray, leaving space between them to prevent sticking as they bake.
- Gently press the center of each sphere with a raw Marcona almond, embedding it and slightly flattening the ball.
- Bake the cookies at 180 ºC for about 13-14 minutes in the middle part of the oven, ensuring they remain slightly al dente. Even if they appear pale, do not bake them longer.
- If you want a more golden appearance, move the tray to the top part of the oven and switch to the broiler function. With the oven door open, watch constantly until the cookies gain a slight touch of color.
- Let the cookies cool on a wire rack so they do not become moist underneath.
Recommendations & Tricks
- Toast raw Marcona almonds of good quality to ensure the best texture and flavor.
- Beat the egg whites to stiff peaks so that the almond cookies are fluffier. Add a pinch of salt to aid in the whipping process.
- Mix the almond flour with the sugar in equal parts before incorporating the whipped egg whites; this will ensure a homogeneous mixture.
- Use a piping bag to shape the almond cookies on the baking tray lined with parchment paper; this will help give them a more regular shape.
- Place a peeled raw Marcona almond in the center of each cookie before baking, pressing lightly to ensure it sticks well.
- Bake the almond cookies in a preheated oven at 160°C for 15-18 minutes or until they are slightly golden, making sure not to overbake to prevent them from becoming dry.
- Allow the almond cookies to cool completely on a rack before serving or storing.