So when I was hunting for holiday cookie baking inspiration this year, I was excited to discover a recipe for Orange-Flower Water and Almond Crinkles in the newish cookbook Macarrones et Vanille Bakes Simple by Aran Goyoaga. Goyoaga is a former pastry chef and her recipes are impeccable.
They come together in 20 minutes and taste like sunshine. Orange-Flower Water and Almond Crinkles Macarrones de Azahar y Almendra. They are very simple to put together—a mixture of almonds, sugar and egg—and, as the name indicates, they are cracked on the outside and chewy on the inside. Line baking sheet with parchment paper.
Mix almond flour, powdered sugar, lemon juice, orange-flower water, orange zest and half of the beaten egg in a medium bowl. Add a bit more egg until dough is moist and sticky, almost like thick cake batter. Let dough sit at room temperature for 10 minutes. Spread some powdered sugar on a plate.
Wet your hands and scoop 1 tablespoon of dough into them. Roll dough into 1-inch ball with your palms, then roll it in powdered sugar. Place dough on baking sheet and repeat with remaining dough. They will keep for 1 week in an airtight container. Excerpted from Cannelle et Vanille Bakes Simple by permission of Sasquatch Books. What Happened to the Longboat Key Peacocks? RIFA DE CALENDARIO2019 DE SAN MARCOS.
