So I've been doing lot of thinking about a lot of things. Joy is important. Fun is important. Baking is important. My life has been missing all of these things lately, so I decided to turn to one of my favorite bloggers, Joy the Baker, for some inspiration.
I adapted her recipe for Vanilla Almond Orange Cloud Cookies. Well actually, I followed her recipe exactly, right down to the last sprinkle of powdered sugar. And then, like lightening striking from a vanilla cloud, I suddenly remembered the Hershey's Kisses nestled away in the cupboard. That's the very moment the adaption occurred. The last two cookies got kisses instead of pokes making them all the more joyful, in my opinion.Here is what you will need:
1 cup granulated sugar
2 teaspoon orange zest
1 vanilla bean, seeds scraped
1/4 teaspoon salt
2 large egg whites, lightly beaten
1/4 teaspoon almond extract
powdered sugar
Hershey's Kisses
Here is what you will do:
Preheat oven to 325 degrees F. Line baking sheet with parchment paper.
Zest an orange. I've been using this new KitchenAid medium grater and actually like it much better than my zester.
In a small bowl, combine the orange zest, scraped vanilla seeds, and sugar. If you look closely you can see the little dark specks of vanilla. Use your fingers to works the zest and vanilla into the sugar, creating a fragrant, moist sugar.
Place sugar in the bowl of an electric stand mixer and add the almond paste and salt. Beat on medium speed creating a crumbly sugar and almond mixture.
While almond mixture is combining in the mixer, place two egg whites in a small bowl. Whisk with a fork until loose and frothy. This will help in pouring the egg whites into the mixer. If the eggs are unbeaten, they’ll just plop into the mixing bowl and not pour in.
With the mixer on medium speed, gradually pour the egg whites in to the crumbly almond and sugar mixture. Beat until a smooth paste is formed. Add the almond extract and beat to combine.Spoon by the heaping tablespoonful and roll into little balls. If your hands get sticky, rinse them with water. Place onto the prepared baking sheet.
Sprinkle generously with powdered sugar. Using fingertips, poke three holes into each cookie.
OR...(Now pay attention. This is where I got really creative.) Refrigerate the little balls of dough for about 10 minutes then press a Hershey's Kiss into each one.
Bake cookies for 18- 20 minutes or until cookies are lightly browned on top. Remove from the oven and allow to cool on the pan. Store cookies in an airtight container at room temperature for up to 5 days.So, pokes or kisses? You decide. They are delicious either way.
Yummy, why didn't I get one?
Posted by: Allen | 09/10/2013 at 08:20 AM