I always have a problem with rolling dough evenly, no matter how much I love to practice. You must Google it if you don’t know what type of rolling pin I’m referring to. ![]() We still have the rolling pin that belonged to John.e’s mom.Ĭheated oh, yes! A few years ago, I purchased a Joseph Joseph Adjustable Rolling Pin. A while ago, I used to have a collection of wooden rolling pins, but I got rid of them all just because I was short on space. So, how are your dough rolling skills? Mine are horrible, which is why I cheated! I love using my rolling pins and any excuse I can get to practice my rolling skills, I’m up for it. The thinness of the dough is important to obtaining the light and airy biscuit. These cookies are perfectly flat, which adds to the overall look and texture as well. I will personally respond as soon as possible! Scroll down to the comment section and write me a message. Confectioner’s Sugar – This superfine sugar is sometimes called powdered sugar.If you don’t have any, you can use all vanilla extract instead, but almond extract adds that fruity flavour I spoke about in the introduction. Almond Extract – This extract certainly makes up the bulk of the flavour.Butter – Make sure your butter is at room temperature! To be perfectly honest, I have made these with both salted and unsalted butter and there’s no difference in taste or appearance once all is said and done.Eggs – Whenever you set out to bake, make sure your eggs are at room temperature too – just like your butter!.In cookies, the sugar will help the dough to spread, and will create a crispness to the bottom of the cookie. Sugar – Sugar will caramelize when baked, which will help to brown cookies and cakes.Almond Flour – Please read the section above!.I have not tried this recipe with any other type of flour. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post. The following is a list of the ingredients needed to prepare this recipe. INGREDIENTS NEEDED TO PREPARE THIS RECIPE You won’t have to bother to come looking for it! Like in previous holiday baking countdowns, I like to mix up the recipes in the series so that there is something for everyone. That way, a new recipe will be emailed to you every day. You really don’t want to miss one of these recipes, so if you have not yet subscribed to Lord Byron’s Kitchen, I encourage you to do so. So, welcome, Dear Reader, to Volume 5 of Lord Byron’s 24 Cookies of Christmas! Fresh off of my 12 Edible Wreaths of Christmas and my 12 Bars and Squares of Christmas series, I’m ready to plow through the next 24 days with you! Who wants to bake the same holiday cookies year after year? You might be asking yourself, how many Christmas cookie recipes could one possibly have or need? Well, I say you can never have too much of a good thing. I’ll share a new Christmas cookie recipe each and every single day for the next 24 days – even on Saturday and Sunday! I’m so excited about this year’s cookie countdown! This is the fifth consecutive year can you believe that? Each of the previous years has included 24 cookies and this year will not be any different. LORD BYRON’S 24 COOKIES OF CHRISTMAS – VOLUME 5 So, all of this just to say, use a trusted almond flour – one that has not been defatted! Age, exposure to air, storage conditions and temperature all play a part. Unlike traditional grain flour, nut flours like almond flour can dry out quite easily. Due to defatting, there is a lot less moisture in the almond flour.ĭrying out is another point to consider. The amount of moisture in the batter is one of the key factors that affects baking results. ![]() If you use defatted almond flour instead of “real” almond flour in a recipe, it will produce drastically different results. We don’t want that here!ĭifferences in texture and fat content can greatly affect your baking. The texture of defatted almond flour is very fine – pretty much the same as that of traditional grain-based flours. The end product is drier which allows a much finer degree of grinding. Defatting is a process where nuts are pressed to squeeze out the oil, which is most likely sold as a separate product. You can read more about the two here.īe weary of defatted almond flour! Some almond flour products are made from defatted ground almonds. Using ground almonds instead will most certainly make the dough much harder to work with. The fine texture of the almond flour is what makes this cookie hold together well. Almond flour is extremely fine in comparison to ground almonds. Ground almonds will not work well in this recipe.
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