Tuscan Almond Crunch Cookies for Non Bakers
These crunchy cookies are so simple even YOU can make them
Tuscan Almond Cookies for Non Bakers
Here I am, saving you again. I know how it is.
You have cued your next binge series.
The edibles are just starting to kick in.
Your spine is softening and your mouth is alert.
You may not yet, but you know you will soon crave a snack.
A snack that is both sweet and crunchy, that stimulates your crunching instincts and massages your palate.
You open the cupboard looking for something to snack on.
And you see…raisins, rice crackers, cheese sticks.
There is Nada…Niente..there is nothing there that meets your criteria.
These Tuscan Almond cookies will save the day!
All you need are almonds, sugar and an egg, and then a food processor and an oven.
Start to finish these only take 25 minutes!
They are relatively healthy, and transfat free, and gluten free.
Let’s go before we get too high.
This recipe is adapted from a traditional Tuscan recipe I found for Amaretto Santa Croce from the Pisa region. I was setting up a menu for my Winter in Tuscany cooking class and the savory recipes I chose; Fegato, Ribollita, Wild Boar Ragu and HAND MADE Pici pasta were super time consuming. They were going to take up a lot of my precious two hours. But there is a tradition I created in my cooking classes and I needed to stay true. In all of my classes I demonstrate a full traditional dinner; Appetizer, Entree and Dessert, just like Chopped. So for this hectic night, I needed a dessert that was super quick and idiot proof.
Here it is, Amaretti Santa Croce, or Tuscan Almond Crunch Cookies. They are a typical end-of-meal cookie that goes perfectly with Tuscan Vin Santo and other dessert wines, and they are also a great breakfast cookie consumed with a nice hot coffee.
While the traditional Santa Croce are cone shaped to represent a pine tree, mine are a simple round cookie. They cook more quickly and evenly this way.
The recipe is Gluten Free and Vegetarian.
If you want to make it Vegan, use Egg replacer. I won't tell.
Makes about a dozen cookies
Use a scale to measure ingredients until you have mastered it, then you can do it by eye.
8 oz raw shelled almonds
3 oz sugar ( I prefer not too sweet cookies, but if you are a sugar junkie, make it 4 oz)
1 egg or ¼ cup egg replacer
Zest if one lemon or orange ( optional, but delish)
Preheat oven to 375
Grind almonds in a food processor until you have the consistency of big crumbs, then run the machine until they resemble fine crumbs.
Add the sugar and grated zest and pulse a few times.
Add the egg and run the machine rub about 15-20 seconds to incorporate.
Pour into a bowl
Use your hands to squish it all together and distribute the egg’s moisture.
It should feel sticky enough to be able to bind it together to form small balls,.
Line a baking pan with parchment paper.
Make balls the size of golf balls and put them on the pan.
When you have completed them all, press them down into disks, about ½ thick.
Make sure they are well spaced apart and then cook for 15-20 minutes at 375f until golden and a little toasty. Let them cool before eating.
They will have a crispy exterior and a chewy interior. They can be stored in a jar for weeks, They will eventually get hard, but a quick dunk in milk or tea or coffee or wine brings then right back to life.
Chefricorlando FB•IG•Youtube*Tiktok
RicOrlando.com for more recipes, my substack, event schedule, Sicily tour info, my product line