You would never think these little darlings are raw, would you?!
Trust me, they are 🙂
Among the White and Dark Chocolate Raspberry Tart and Amy Levin’s Candied Hazelnut Cupcakes with Chocolate Frosting they almost disappeared at last week’s Divine Desserts class. Yet… try them! The flavour and texture is pretty close to marzipan, well worth the effort of hot-soaking, peeling, soaking, dehydrating… Double the batch and have your family help you peel the almonds. They might get a cookie for it 😉
And here is how:
Almond Lime Cookies
Makes about 60 cookies
- Process all of the almonds in a food processor until coarsely ground.
- Add the other ingredients and process into a firm dough.
- Form dough into a ball and flatten between two teflex sheets into 0.5cm thickness. With a cookie cutter cut out heart-shaped cookies and place on dehydrator sheet.
- Dehydrate at 42° C for 8-12 hours or until crisp.