Krake Cookies

This recipe is a spinoff from the Norwegeian Kransekake. This was a technical challenge on the Great British Baking Show. Thinking about gazing into the blue teasing eyes of Paul Hollywood, I thought, ‘Gluten Free!’, ‘grinding almonds unnecessary’, ‘I can do this!’ After looking up the recipe, great discovery revealed molds existed and had a set in hand within a week. Of course I couldn’t just follow the recipe. Maybe it would taste a little plain, so added ‘exotica’ (explain later). WOWOW! Slightly crunchy on the outside and soft on the inside and so YUMMMmmmmm! Many friends started requesting my “Volcano Cookie Tower” for their special events. Having 18 layers of a cookie tower is not always practical, so here’s a new tea cookie version with exotica. WARNING – they are very addicting…

2 cups almond flour
2 cups sifted powdered sugar
1/2 teaspoon coarse salt
Optional exotica *see below*

3 egg whites (save the yolks adding an egg or two for an omelet)
vanilla or almond extract 1/2 to 1 teaspoon depending on how strong flavor you desire

Preheat oven to 300 degrees.

1) Mix all dry ingredients with a spoon.
2) Mix in wet ingredients
3) Cover and chill for at least 2 hours (can refrigerate up to a week or two before baking). If you can’t wait and sometimes I can’t, grease your hands with butter or coconut oil and roll the dough into balls. It will get a little messy but oh so worth it to have them in your mouth sooner.
4) Roll in strips (like play-doh) and make little circles OR roll 1/2 teaspoon of dough into balls. Hold a little piece of wax paper on top of the ball and smash it flat with a glass or cup. *important to make the balls same size or they will not cook evenly.
5) Cook for about 10-12 minutes until the edges and bottom are a little brown.
Turn trays and put top tray on bottom and bottom on top halfway through (5 minutes).
6) Cool on wire racks

Optional drizzle royal icing (add exotica or not)

EXOTICA:
a blend of spices depending on your whim. Be creative. This recipe I usually like a generous amount of cardamon. Sometimes cardamon with cinnamon and ginger. Sometimes just cloves. Sometimes just nutmeg. Sometimes all of them. The amounts are up to your taste.
If I use certain spices in the cookies, I use other spices for the icing or sometimes the same. For instance I can use a cardamon and ginger exotica for cookie and just nutmeg for icing. Again up to you. Let me know what you invent!

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