Ah, I get it! Then you’re thinking of the classic almond puff pastry (or almond bar). This is the cookie that everyone asks for the recipe for because it’s incredibly light, gluten-free, and the fried almonds on top give it that special, crunchy character.<\/p>\n\n\n\n
It’s truly brilliant because it doesn’t require much, and because of the lack of flour, it doesn’t fill you up, it just feeds itself.<\/p>\n\n\n\n
Why is it so “cloudy” and delicious?
Almonds instead of flour: Finely ground almonds (or almond flour) make the dough much juicier and softer than wheat flour.
The texture: The secret here is also in the egg white foam, which raises the dough, making it airy.
The decoration: Thin slices of almond sprinkled on top will turn golden brown in the oven and give off a heavenly aroma.
A quick reminder of the recipe (if you decide to try it today):
If you want to please your family, here are the basic proportions that you can’t go wrong with:<\/p>\n\n\n\n
The dough: Separate 4-5 eggs. Mix the yolks with sugar\/sweetener and a little lemon zest, then add about 20-25 dkg of ground almonds.
The foam: Beat the egg whites very stiffly and carefully (so as not to break them) fold them into the almond mass.
The crown: Smooth the dough onto a baking sheet lined with baking paper and sprinkle generously with sliced \u200b\u200balmonds.
Baking: Bake at 170-180 degrees until the top is golden brown.
Tip: Some people also add a little apricot jam to the top under the almonds to make it even juicier. Do you usually add some extra flavoring (like vanilla or a little liqueur)?<\/p>\n\n\n\n
Would you like me to put together a detailed shopping list for you for the weekend?<\/p>\n","protected":false},"excerpt":{"rendered":"
Ah, I get it! Then you’re thinking of the classic almond puff pastry (or almond bar). This is the cookie that everyone asks for the recipe for because it’s incredibly […]<\/p>\n","protected":false},"author":2,"featured_media":17442,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-17428","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/17428","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17428"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/17428\/revisions"}],"predecessor-version":[{"id":17430,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/17428\/revisions\/17430"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/17442"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17428"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17428"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17428"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}