this weekend was full of festivities, and i am exhausted.
but in a good way.
i think it may have something to do with celebrating a 21st birthday (friend’s younger sister) on saturday night. i forgot what that is like. and on sunday was my best friend whitney’s bridal shower. each of the bridesmaids was responsible for a dessert of some sort, so i chose to make almond and blood orange cookies. they were dense. they were delicious. they’re the perfect cookie to have with some espresso.
i was also very excited to give whitney her present – typography posters with her and her fiance’s initials from pawaiian hunch. they are really beautiful. and i think whitney was excited about them. i am excited about them. if only our walls weren’t already covered with other pieces, i would totally get these for us.
anyways, back to the cookie. i love cutting into blood oranges. it’s like a special surprise. so red and juicy.
happy wedding festivities, whitney! i can’t wait until the actual event.
- 1 cup sliced almonds, blanched
- 2 cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 sticks unsalted butter, room temperature, sliced into chunks
- ¾ cup granulated sugar
- zest of 1 blood orange (about 1½ teaspoons packed down)
- 1 egg, yolk and whites separated
- 1 teaspoon vanilla
- confectioner's sugar for dusting
- In a food processor, grind ½ cup of almonds as small as possible (set aside the remaining almonds for toppings).
- Combine ground almonds, flour, baking powder, and salt in a large bowl.
- Using an electric mixer, beat together butter and sugar until fluffy, about 3 minutes. Add in zest, egg yolk, and vanilla. Continue to beat until fully integrated.
- Add dry ingredients to mixer and beat on low speed until dough forms.
- Using your hands, form the dough into two 1-inch thick logs. Wrap in plastic and put in freezer for about 45 minutes.
- Preheat oven to 350 and line two baking sheets with parchment paper.
- Slice each log into 18 evenly sized cookies and place on baking sheet. Dip each cookie into remaining egg white, and then sprinkle with remaining almonds.
- Bake cookies until golden brown, about 15 minutes. Let cool for 5 minutes and dust with confectioner's sugar.
recipe adapted from serious eats.
recipe rephotographed January 2015.
[…] this weekend, i was down in chicago to celebrate my friend whitney’s bachlorette party (you may remember whitney from such posts as almond and blood orange cookies). […]
writes pecan pie | Things I Made Today1opinion
writes 1vendors