Easy Spanish Almond Cookies Recipe - Spain on a Fork (2024)

FAQs

How does almond cookie work? ›

Almond Cookie's Skill

Engages in a foot chase to apprehend a perpetrator at certain intervals. While in pursuit, the perpetrator will throw obstacles at Almond Cookie. Jumping over the thrown obstacles grants a large amount of points.

This coarse texture means that while almond meal can create delicious baked desserts, it can also be used to substitute breadcrumbs when coating meat, topping vegetables, and making casseroles. Available at many grocery stores, almond meal is usually found in the baking or gluten free section.

Ground almonds is exactly as it sounds: almonds that have been ground fine enough to be used in baked goods. Almond flour though, is almonds that have been blanched, the skins, removed, and then ground into flour. it is much finer.

For yeast dough of all kinds (bread, rolls, pizza), add up to 1/3 cup almond flour per cup of wheat flour (all-purpose, bread, whole wheat, etc.) For non-yeast treats (cookies, scones, cake, biscuits, muffins, etc.), substitute almond flour for 1/4 (25%) of the flour in the recipe.

These homemade almond cookies will keep fresh when stored airtight at room temperature for up to 1 week. Make sure to store them in a cool, dry location on the countertop or in the pantry.

Almond meal and almond flour both make exciting additions to lots of baked treats and tasty meals. You can use them interchangeably. But almond meal tends to be better in heartier dishes, since it's slightly bitter and has a coarse consistency. Almond flour is sweeter and has a lighter, fluffier texture.

As mentioned above, almond flour is made from blanched, peeled almonds that have had their skins removed. It's fairly fine in texture and light in colour, lacking the darker specks from the skins. Ground almonds, on the other hand, are the same thing as almond meal – they're just ground, skin-on, unpeeled almonds.

Almond meal and flour are both made from ground almonds. However, almond meal is made from unpeeled almonds, while the flour is made from blanched ones. The main differences between the two are the grain size, as well as that almond skin is present in almond meal.

Simply add blanched almonds to a blender and blitz until a fine, powdery flour is achieved. You know you've gone too far if it starts turning to almond butter instead. Not only is it simple to make, but homemade almond flour tastes fresher and is usually more cost-effective than storebought.

Making your own almond flour at home is as simple as adding blanched almonds to your food processor or blender, and processing them until they are finely ground. However, there are a few tips & best practices to keep in mind: One cup of slivered almonds = about one cup of almond flour.

Can I grind my own almonds? ›

Using a food processor to chop and grind your almonds depends on your recipe and personal preference. If you are confident in your knifework, you can chop almonds by hand, especially if you only need a small amount. However, use a food processor when your recipe calls for several batches of almonds.

1 cup of almond flour made from 1 cup of blanched almonds is 4.2 ounces, which equals to 120 grams. In other words, you get 1 ¼ cups (approximately) of almond flour using 1 cup blanched almonds.

As mentioned above, almond flour is made from blanched, peeled almonds that have had their skins removed. It's fairly fine in texture and light in colour, lacking the darker specks from the skins. Ground almonds, on the other hand, are the same thing as almond meal – they're just ground, skin-on, unpeeled almonds.

Gluten-free home cooks have long enjoyed the nutty, flavourful bags of almond flour in their pantries. But it's not just a great substitute for wheat –finely ground almonds make for a great flavour and texture profile in any bake, from delightful macarons to rich breads and pastries.

Simply add raw almonds (with skin on) to a blender and blitz until a fine, powdery flour is achieved. I like to turn the blender on the highest setting for 5-10 seconds, then stop, shake, and hit the sides to see if any clumps have formed. Then blend again until fine and powdery.