This is a great recipe for a very finicky cookie. If you use the weight measurements you'll have much more success. Also, you must sift- otherwise your cookies will come out a bit lumpy. The finer your almond meal the better, the store bought stuff I got wasn't fine enough, had to blitz it in a food processor to help it a bit.
The cooking time listed is too short, at 285 F it's more like 20 minutes, otherwise the inside is mush and they'll stick to the sheet.
To color them, you want gel colors, you need to use too much liquid to get the color you want- they're relatively inexpensive, I got 8 colors for under $10.
The shells are usually not flavored, but you can substitute some of the almonds or powdered sugar for other powdered ingredients, but be sure to keep the weight of the ingredients the same overall. To make chocolate ones I used 40g of cocoa, and subtracted 20g each of the sugar and almonds. You can do similar with powdered fruit ingredients as well.
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This is a great recipe for a very finicky cookie. If you use the weight measurements you'll...