I love to cook and bake…I know, as if you didn’t notice! I occasionally experiment with oldand turn them into new recipes, and sometimes I just invent recipes.
I love playing with ingredients that work well together, and also with some that you wouldn’t know would work well with each other.
OverI was trying to make some and almond cookies and I completely turned it into an experiment. There are flavors from the old world that I truly miss, and I was desperately trying to bring it back. I failed.
However, my kitchen failure turned out to be a hit with my friends and family. It’s now a treat that is constantly asked for, especially on the weekends.
The Story of How It Happened
I had an extra can of almond paste, and I didn’t want it just sitting in the pantry for a year. We were almost done baking and I thought, hey maybe I can make my favorite almond and anisette cookies.
I knew how to make them by heart. For some reason, this time, I went blank. I asked my mom and all she said was, “You put the flour, the bake soda, the paste and anisette.” Thanks mom, that’s a lot of help…a whole friggin lot.
So I added a little of this, a lot of that, a little bit more of this, and my kitchen botch became a sensation!
Check out the recipe below!
- Dry Ingredients
- 2 cups AP flour
- 1 1/2 tsp baking powder
- Wet Ingredients
- 1 oz can almond paste pastry filling
- 1/4 cup Anisette Liqueur
- 4 eggs separated into yolks and whites
- 1/2 cup sugar
- Pre-heat oven to 375 degrees
- Sift the flour and baking powder into a large bowl
- In a separate bowl cream the egg yolks and sugar until light in color and creamy in texture
- Add the almond paste and anisette, stir to combine
- Add the flour mixture a little at a time and stir to combine until all the flour is mixed into the batter
- Beat the whites until soft but firm peaks form and gently fold into the batter
- Spoon unto a greased and floured cookie sheet, bake for about 12 minutes or until golden brown
- Let cool and enjoy!
- Make sure to space the cookies at least 2 inches apart. Due to the egg and baking soda they will spread wide.
- To fold the egg whites into the batter use a flat or rubber spatula.
What kitchen botch have you made that turned out absolutely delicious?