Almond Pine Cloud Cookies
"Almond Pine Cloud Cookies" are a delightful creation that combines the buttery taste of pine nuts with the nutty flavor of toasted almonds. This cookie has roots in Mediterranean cuisine, where both almonds and pine nuts are staples, used extensively in both sweet and savory dishes. Ideal for dessert or snack, these cookies are suitable for a variety of meal types, from afternoon teas to dinner parties. The major ingredients include pine nuts, slivered blanched almonds, sugar, egg whites, kosher salt, and a hint of almond extract, creating a perfect balance of flavors and textures. The method involves processing nuts and sugar, then folding them into beaten egg whites flavored with almond extract, and baking until golden. The taste of "Almond Pine Cloud Cookies" with a crisp exterior gives way to a chewy interior, enriched by the toasted nuts.
- 2 cup Pine nuts
- 1½ cup Slivered blanched almonds
- ⅔ cup Sugar
- 2 Large Egg whites
- ¼ tsp Kosher salt
- ⅛ tsp Almond extract
- Warm Up Your Oven and Prepare Your Canvas:
Begin with warming up our oven to 325°F (165°C). Place racks in the upper and lower thirds of the oven to ensure the cookies receive heat. Prepare two large baking sheets with parchment paper.
- Blend the Nutty Heart:
It’s time to create cookies. Take a food processor and blend 1 cup (5 oz/155 g) of pine nuts, almonds, and ⅓ cup (2½ oz/80 g) of sugar.
- Whisk to Soft Peaks and Beyond:
Now, let's bring stand mixer to whip up. Beat egg whites with a pinch of salt and almond extract on high speed about 2 minutes in. Gently put the remaining sugar, a tablespoon at a time, on medium speed, blending. Then, elevate the speed to high about 4 more minutes. With the ground nut mixture using a rubber spatula.
- Shape and Top with Love:
Spoon our batter onto baking sheets by rounded tablespoons about 2 inches apart. With hands dampened in water (to prevent sticking), shape these dollops into rounds or ovals. Put each cookie with the remaining pine nuts.
- Bake to Golden Perfection:
Guide your trays into the oven, letting them bake, about 20 minutes. Let the cookies rest on their sheets atop wire racks for 5 minutes. Then, transfer them to wire racks to cool. Once cooled, store in an airtight container at room temperature.
