One 10-oz.pkg. whole blanched almonds
2 Tbs. sugar
2 cups white sugar
Seeds of 1/2 vanilla bean
3 large egg whites
1 Tbs. almond liqueur
1-2 Tbs. unsalted butter, melted Preparation: Process almonds and 2 tablespoons sugar in a food processor until it makes a fine crumbly powder. Add 2 cups white sugar and pulse to blend. Add vanilla-bean seeds and pulse to blend. Leaving the processor on, slowly add egg whites and almond liqueur; pulse for approximately 1 minute, until mixture reaches a pasty dough consistency. Preheat the oven to 375 degrees. Place a piece of parchment paper on a baking sheet and brush with 1 or 2 tablespoons melted unsalted butter. Form dough into golf-ball-size balls and place on baking sheet; flatten balls, dip a knife in water and make an X on the top of each cookie. Place baking sheet in oven on top rack; on bottom rack, place a pan of water (this will keep the cookies moist while they're baking). Bake 10 to 12 minutes, until slightly browned on the edges. Then place a second baking sheet under the sheet holding the cookies. This will create an air pocket that will allow the tops to brown evenly without overcooking the bottoms. Bake for an additional 10 or 12 minutes. Do not overcook -- they should be a little doughy inside. Remove and cool on a rack. Chef's Notes: - These cookies are great in a sweets basket. We placed the cookies in a tin that we lined with parchment paper. Line a basket with a towel and place a tin of cookies in the basket. We also added a couple of turrons (Spanish nougats -- hard or soft). Just wrap the turron in plastic and tie with a bow. Add a large bow on the basket handle for a sweet and thoughtful gift (figure A).
- You can make an appropriate gift for a friend who is interested in trying Basque cooking. We added sheep's-milk cheese, jars of peppers, Bayonne ham, piment d' espellete (dried red pepper), kitchen towels, verjuice (an acid liquor made from the sour juice of crab apples or unripe fruit such as grapes or apples), etc. (figure B). Check local gourmet shops or mail-order companies for items you could include in your basket.
We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Basque Kitchen: Tempting Food From The Pyrenees
Model: 0067574610
Author: Gerald Hirigoyen
(1999)
HarperCollins
New York, NY 10022
Phone: 212-207-7000
Fax: 212-207-7145
The Basque Table: Passionate Home Cooking From One Of Europe's Great Regional Cuisines
Model: 1558321403
Author: Teresa Barrenechea
(1998)
Harvard Common Press
Boston, MA 02118-2500
Phone: 617-423-5803
Fax: 617-423-0679
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