I have a bunch of almond flour in my cupboard leftover from my last flirtation with low-carb eating.* So this recipe published recently in the Miami Herald caught my attention. Just five ingredients—almond flour, powdered sugar, lemon zest, egg whites, and almond extract. Decorative clove “stems” optional.
They’re similar to marzipan, but not as sweet. Only 1/2 cup of the powdered sugar in the recipe goes into the cookies, and even a generous coating will only use another 1/2 cup, so most of the 2 1/2 cups called for is just for storing them. I’m not totally sure what the point of that is. I guess it might prevent them from absorbing moisture, although an air-tight container would probably suffice, especially if you eat them quickly.
The powdered sugar might detract a little bit from the pear resemblance, but it covers the cracks that appear during baking and I’m not sure they’d be quite sweet enough for me without it. If you generally like your sweets sweeter, you might want to double the amount of sugar in the dough. If that makes it too dry to work with, just add a little water. I suspect you could probably replace the egg whites with water if you wanted to make them vegan. There are other recipes that call for orange flower water and no eggs. I imagine you could use cinnamon and a dash of cayenne in place of the lemon zest for a spiced version.
But I’m also pretty pleased with what you get by following recipe as written—crisp on the outside, chewy on the inside, not overly sweet, and kind of adorable.
*In the short term, low-carb diets tend to perform better for both weight loss and health indicators like blood lipids than low-fat or calorie-restriction diets, but in most long-term controlled studies low-carb doesn’t do much (if any) better. As with most diet research, it’s hard to tell if the long-term failure is because most people stop following the diet or if weight regain happens even when people stick to the diet. If the former, it’s unclear if that’s primarily a psychological issue (will-power is a limited resource) or if there are physiological reasons (e.g. decreased leptin levels depress metabolism and increase appetite). Or both. Anyhow, I’m not interested in losing weight (or it might be more accurate to say I am interested in not being interested in losing weight), but many low carb adherents also claim to experience improved well-being, mental clarity, etc. so I was sufficiently intrigued to try it few times. Mostly it seems to make me slightly lethargic and depressed, so I never last longer than a couple of months. Read more »