I experience an antique feeling of satisfaction when I manage to use leftovers. When I am able to reduce waste I feel like a modern housewife, it fills me up with pride and inspires me to try new recipes. A few days ago I made almond milk from scratches, using real blanched almonds, and I found myself with a surplus of almonds blended with water with a texture very similar to ricotta.
The chopped almonds, collected in a white cloth which I used to filter the milk, had a soft texture, they were pure white and looked like they could easily enrich cakes, biscuits, sauces or become a tasty breading for meats and fish. They contained a thousand possibilities and I did not want to just waste them.
What I did was mix them with rice flour, eggs and sugar, using them as if they were butter to make an unusual shortcrust.
Or at least, this was the result I expected. At the end I took out of the oven cookies that were soft, almost melting, characterized by a subtle lemon flavour which I exalted covering them with a thin glaze made of icing sugar and lemon juice. The contrast of sugar and lemon in a cookie has the power to surprise you every time, seduces you and prevents you from stopping at the first cookie, or at the second one.
You can serve these cookies with a lemon tea, equally citrusy. Their soft and moist texture is not for dipping. They just want to be presented along with a steaming cup of tea or coffee on a tray in a quiet moment, but also after dinner with a herbal tea before bedtime.
- 280 grams of almonds, blended with water and squeezed well*
- 150 g of rice flour
- 180 g of sugar
- 2 eggs
- Grated zest of 1 organic lemon
- Sugar + rice flour for dusting the cookies
- 5 tablespoons of icing sugar
- Juice of 1 lemon
- Grated zest of 1 organic lemon
- Knead the almonds in a bowl with the sugar, rice flour, lemon zest and two lightly beaten eggs , until you get a homogeneous mixture moist.
- Preheat oven to 200 ° C, line a baking sheet with parchment paper. Mix in a bowl of rice flour and sugar in equal quantities , they only need a few tablespoons flour for cookies .
- Shape with the help of a spoon balls of dough more or less large as a walnut, rotolale in the pot with the rice flour and sugar , place them well apart in baking pan and mash gently with the palm of your hand.
- Lower the oven to 180 ° C and bake the cookies for about 15-18 minutes, until they begin to become golden . As soon as they are ready remove them from the oven and place them gently to cool on a wire rack.
- Prepare the glaze by mixing in a bowl with powdered sugar and lemon juice with a whisk. Try to remove all lumps . Pour a teaspoon frosting on cookies, decorate them with the grated lemon zest and let them dry completely.
- They keep for a few days in an airtight container .
Sono arrivata all’idea dei biscotti affascinata dalla consistenza delle mandorle frullate che sembravano veramente ricotta, ma le alternative per utilizzarle in maniera creativa non mancano.
- Potete mescolare le mandorle con tahini, aglio, succo di limone e semi di sesamo e trasformarlo in hummus come ha fatto Valeria. Ho una vera e propria passione per l’hummus, dal classico di ceci al mio preferito, quello di carote, quindi questo entra di diritto nella lista delle ricette da provare quanto prima.
- Altra idea alternativa è quello di trasformare le mandorle avanzate dalla preparazione del latte di mandorle in un formaggio fresco, da aromatizzare con erbe fresche e spezie, da spalmare sul pane o sui crostini. Da Chiara trovate la spiegazione e tante idee interessanti.
Voi come le usereste, o come le usate di solito?