It must be the weather. Today I've wanted to bake, eat and bake and then eat again.
I found a box of Solo almond paste in my pantry that looked like fun to experiment with. I LOVE almond flavor, especially when it's in the form of a slightly chewy, crunchy cookies. The dough does not look like it's going to make very many, but I think it it made about 20 cookies.
Almond Thumbprint Cookies
10 ounces, 1 box Solo brand almond paste
¾ cup almond flour
1 cup sugar
1/4 teaspoon salt
2 large egg whites- I used duck eggs which are quite large
Preheat the oven 325° Line a large cookie sheet with parchment paper and lightly spray with non-stick.
In a stand mixer, add the almond paste and sugar. Beat until the mixture becomes crumbly. Add the almond flour, mixing on medium
Add the 2 large egg whites into a small bowl with the almond extract. Whisk until frothy. Add to the stand mixer and mix on medium for 1 minute.
Take about 1 tablespoons of the dough and roll into balls and then powdered sugar. Slightly make an indent with your thumb. Fill with a bit of raspberry preserves. Or you can leave plain. Or roll the ball in crushed almonds.
Bake for about 20-25 minutes, low and slow. The cookies will be slightly chewy with a crisp edge. Let cool completely and sprinkle a bit more powdered sugar before serving.
This is my husbands favorite breakfast to order when we go out and eat breakfast, which is not very often. When I offer to make them at home, he NEVER turns down the offer and always responds with a yes please.
I made these faster then if we were to get dressed, get in the car and go to a restaurant. (excuse me while I unbutton my sweatpants)The problem with making them at home is that you have more at your fingertips and not just a single order.
cast iron drop biscuits
adapted from Smitten Kitchen
3 tablespoons melted butter
2 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 1/2 cups whole milk
Preheat the oven to 425° Spray your cast iron skillet with non stick spray. Melt butter in small bowl. Sift 2 1/2 cups flour, the baking powder, salt and sugar into a large bowl. Gently hand mix with a large spatula, the milk into the flour mixture, until flour is Incorporated The dough will be slightly sticky- do not oven mix.
With a large spoon, scoop out dough to make about 7-8 decent size biscuits, placing them in the prepared cast iron skillet. Drizzle a little melted butter over each biscuit. Bake until golden, 12 to 15 minutes.
1/2 pound bulk sausage
1-2 fresh sage leaves julienned
2 cups milk
3-4 tablespoons flour
2-3 tablespoons butter
In a large skillet, brown the sausage. With a large spoon, scoop the sausage to one side of the pan. You may remove grease if too much. Add the flour when the butter is melted, mixing continually. Once butter and flour is mixed, start adding the sausage back to the center stirring. Slowly add the milk, stirring until all incorporated. Season with salt, lots of fresh cracked pepper, the fresh sage and a little seasoning salt if needed. The gravy will start to thicken as it simmers. If it gets too thick, you may add a bit more milk to thin it out.
Slice the biscuits, smother with the sausage gravy and lots of hot sauce.