(i spy my own reflection..)
These mini cookies are so easy to put together.
Normally I will take the short cut method and use store bought almond meal, but this time I toasted the slice almonds and grind with sugar as recipe suggested.
The dough is easy..but it's soft, so have to put in the fridge to harden. I put mine in the freezer. Because of our weather, anything from the fridge melts within 2 minutes. With these cookies, the harder the dough easier it is to press into the molds. I still kept to the 10g each (as per instruction) for each cavity.
I used this mini nordicware pan. I don't have the right brioche pan size..actually I saw the right size but it was a Japanese brand selling for almost $7 per mini pan (expensive!) and they didn't have more than 12 pieces either. ..and you know I don't like to wait around too long near the oven!
Baked as recommended at 160c for 16mins.
They came out of the pan very easily..and I didn't need to grease the pan either. But I find them a bit too pale and underdone. So I had to put back in oven to bake a bit longer.
For the 2nd tray, I baked at 170c for 20-22 mins and they turned golden brown (like in the book) - smell wonderful and tasted better too. Imho I think have to bake till golden brown. Otherwise, the flavor is on the bland side..more like a sweet soft cake rather than almond cookie.
Baked till golden brown (as below) and flavor is wonderful!
Delicious and pretty too. :D