Almond “flour” or almond meal is available at health food stores and in the health food aisle of your supermarket. Bob’s Red Mill makes it, as does King Arthur (toasted, ground almonds). Trader Joe’s carries almond meal where they display their nuts. You can make your own. Grind up blanched, slivered almonds or whole, raw almonds in a food processor until finely ground. Measure out two cups of almonds to get 1½ C almond meal. Do not over-process or the almonds will become pasty. A little crunch and texture in the almond meal gives this cake character.
It’s really important to “age” the egg whites in this recipe. Otherwise, you’ll get flat, crispy wafers, rather than the chewy consistency that makes these seem like real cookies. Aging means simply letting them sit out at room temperature for a while. If you don’t have a pastry bag, use the corner of a plastic bag to pipe the batter onto cookie sheets. The recipe comes from Deb Perelman who writes the Smitten Kitchen blog and just published her first cookbook, named after the blog. This recipe makes two dozen sandwiches. Read More