The autumn season has began, yet it is not really cooler so far in San Francisco Bay Area. In fact it has been a quite hot last few days. However morning air is getting crispy and evening is very comfortable.
The afternoon temperature goes up more than mid 80 degree F but humidity is less than 40%, dry air, blue sky to holizon this is where I live at the moments. My plants and flowers in the backyard look happy now that they all could survive from turmoil temperature and wild fire phenomenon…ashes coming down from the sky for few days in this September (perhaps they were nutrients?).
Fall is the best season for plentiful great foods, and they are so colorful and attractive too as if they are please to be eaten. All kinds of new apples are coming, luscious juicy pears, grapes and pomegratenes, persimmons, quinces….and all nut families.
This almond cookies are my prelude to celebrate the beauty of fall season. It is simple and super easy to make, and you cannot stop eating even you are not almond lover. “Let get start it!”
Domaine St. Luc’s Almond Cookies–Croquants aux Amandes
Recipe adapted from The Provence cookbook by Patricia Wells
Serves 16 (one 9-inch cake pan)
About 1 teaspoon almond oil or light olive oil
2 tablespoons lavender honey (preferred) or other fruity honey
½ cup (100g) sugar
1 tablespoon flour or cornstarch or potato starch
1 large egg white (30g)
1½ cups (6oz./180g) unbleached whole almonds or sliced, toasted
Preheat the oven to 375°F. Using the 9-inch cake pan as a template, cut a round of parchment paper the same size as the pan. Place the parchment in the bottom of the pan. With a pastry brush, brush the paper and side of the pan with vegetable oil. Set aside.
In a medium bowl, combine the honey, sugar, flour and egg white. Beat vigorously with a whisk until mixture is white and foamy about 1 minute. Add the almonds and stir to thoroughly coat the nuts. Pour the mixture into the prepared cake pan.
Place the pan in he center of the oven and bake until an evenly golden brown, puffy and fragrant for about 15 minutes. Remove from the oven and to a rack to cool and firm up, about 15-20 minutes. Remove from the pan carefully, and cut into 16 wedges. Keep them in air-tight container at room temperature for one week.
