For today, I chose a cookie recipe that is both very easy to make and delicious and it has little ingredients. It’s an almond cookie made in Bilbao, Spain. Gluten-free and dairy-free. It’s a great option for those with gluten and dairy allergies.
Bilbao macarrones do not get this name because it is made with almond flour and egg whites like the French macarons we know. France, Italy and Spain are already have many different types of cookies called macaroons. There is only one difference. French macarons are macarons. Other types of cookies are macaroons or macarones/macarrones. The origin of the word macarone, is maccherone, which means paste, which is the origin of Italian pasta macaroni also.
As a result, Bilbao macarrones are highly likely to have this name from maccherone, as they are made by crushing almonds and mixing with other ingredients until it reaches a paste consistency. When the dough is prepared, it has a consistency that sticks to the hand due to the egg whites and sugar it contains. I specifically point out the reason, because we are not talking about a sticking like dough sticks to the hand. We are talking about a sticking like something sugary sticks on your hand. Although this makes shaping a little difficult, it does not make it impossible. After the cookies are rolled, they are covered with sugar and baked. Since the oven temperature is lower than the melting point of sugar, sugar does not melt while baking cookies.
The main ingredients of the cookie are almond flour and egg whites. I do not think there will be questions about egg whites, but I think we will have questions such as whether we can use the almond we processed at home instead of store bought almond flour. As the store bought almond flour is degreased, it is more suitable for recipes where almond flour is the main ingredient. It makes it easier to bring the dough together. If you are not very obliged, I recommend you to use store bought almond flour, not the almond flour you processed.
- 125 g of almond flour,
- 3/4 cup powdered sugar,
- 1 egg white,
- 1 tablespoon of lemon juice
- 1/2 teaspoon of cinnamon,
- 2 tablespoons of granulated sugar.
- Mix almond flour, powdered sugar, cinnamon and lemon juice in a deep bowl,
- Add the egg white and knead it (it will have a consistency that sticks to the hand),
- Make walnut-sized balls from the mixture, flatten them by pressing, cover them with granulated sugar and place them on a tray covered with covered with greaseproof paper,
- Bake in a preheated oven at 175 degrees until lightly browned.