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Thursday, October 23, 2014

Soft Almond Cookies

Being lactose intolerant I once thought it would be wonderful to make may own almond milk and bought some almond flour.  I found it was not to my liking so the flour sat waiting for the right recipe.  I thought about macaroons, but they sound like way too much work.  After I bought the giant bag of lemons I found the right recipe for both.  Soft Almond Cookies.

Blogless Muffy Multitasker took her second cooking class in Italy and told be about amaretti.  Those are still a possibility as I have a little flour left.   It uses only egg whites, and the Soft Almond Cookies use the whole egg. 

I changed the shape since I put too much egg in and the dough was very moist and I wanted to use my cookie scoop.  They are very moist inside and very lemony.  I will make these again. 

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