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Almond Cookies

Wednesday, Feb. 24, 2010 3:53 AM

So the search for the right proportions for a tasty almond cookie continues.

Monday's attempt was the straight 'essence of a cookie' out of Michael Ruhlman's "Ratio," replacing half of the all-purpose flour with almond flour. Add an egg white and a 1/4 teaspoon of almond extract. The result was a good almond flavor, but an unexpectedly soft cookie.

Tuesday, I doubled the flour with a 2:1 split (yes, a ratio within a ratio), all-purpose flour to almond flour, and left everything else the same, which produced a harder cookie, but with less almond flavor.

So the goal is somewhere between the two. I'm searching for a crumbly/hard cookie like the ones you'd find in Chinatown.

This is one of the joys of using a ratio over a recipe (as well as weights instead of volume) - things can be scaled up/down and adjusted with far more precision than fractions of a cup. (I've kept the flour blend fairly even, but I could easily adjust it by a single ounce to fine-tune flavors/textures.)

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