Wednesday, May 14, 2014

Almond Meringue Tea Cookies

One of the things that I admire most about my parent's marriage is how they always seem to find time for each other. Even though both of their schedules are insanely busy, they still manage to always get time to connect one on one - usually over a cup of tea. These cookies are so perfect for tea! They are crunchy on the outside, but delicious and chewy on the inside...they are also the recipe I use when I make my mom's favorite almond cheesecake (of which the recipe I will never ever's just to sacred). 

Almond Meringue Tea Cookies

Yields 24+

1 ¾ cups slivered peeled almonds

1 cup sugar

2 egg whites

1 tsp vanilla extract

1 tsp almond extract

Grind the almonds in a food processor until they are a semi-fine meal. Put half of the sugar in the food processor with the ground almonds, and blend until completely combined.

In a large bowl using an electric mixer, beat the egg whites until they are soft peaks.

Add in the other half of the sugar and continue beating until stiff peaks are formed.

Gently fold in the almond/sugar mixture and both of the extracts. Make sure you evenly combine everything and there aren’t large patches of meringue or almond.

Use a spoon to scoop small amounts of the batter onto a baking sheet lined with parchment paper.

Let the unbaked cookies sit out for 1 to 2 hours, and then bake at 325 for 15 to 20 minutes.

The great thing about these cookies is that they can store for a really long time...not that they do though. In fact, they never do because they are so good! Regardless, the harder outside of the cookie will make it difficult for the cookie's chewy center to also become hard. I definitely recommend brewing a pot of English Breakfast Tea while these cookies are in the oven or cooling down; their subtle sweetness perfectly compliments the richness of the tea.

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