This time, I actually took the time to blanch the almonds. It's not a hard task, and it is surprisingly satisfying to pop off the almond skins, but it added a bit of time to the quickiness of the recipe. I must say, however, that I'm glad I did. I'd read that there is tanin in almond skins that provides a slightly bitter taste which is not always appreciated when baking. I think for these cookies, there is a noticeable difference with blanched v. unblanched almonds and I much prefer using blanched almonds.
The cookies were great--not brownies, but they aren't advertised as such. They were a little too fragile to survive traveling in a plastic bag in a purse on an airplane, but it didn't matter because we happily shared the crumbs during a layover at an airport and it was a great little chocolate fix.
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| This picture is just for show. The cookies (most of them anyway) traveled with us by plane and were a happy little snack at the airport. |
Your cookies look delicious and I appreciate the tip on the importance of blanching the almonds. It's easy to skip steps like that but I'll make a note to do it when I try these!
ReplyDeleteGreat looking cookies - thanks for baking along with me this week! :)
ReplyDeleteI didn't blanch mine and the taste was fine. but next time I'll use blanched. Yours look lovely!
ReplyDeleteCrumbs taste so good after a long flight (or even a short one)! When I make these I will blanch the almonds. Thanks for the tip. Have a great trip.
ReplyDeleteI loved the little shreds of almonds in the cookies.
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