2 thoughts on “Our year in books, 2018”

1. Okay, so first of all did y’all know that there are brownie pans that have a sort of maze situation inside them so they are all edge pieces? They exist! I’ve seen but not tried them, and wonder if you could post in the local Buy Nothing group to see if anyone has one they are not using (because they also seem like the type of thing it would be easy to buy and not use that often.)

   My Mom makes yummy brownies, so I’ve emailed her asking for her brownie recipe so I can pass it along. But in the meantime, I wanted to share the almond macaroon recipe I use because it doesn’t use any flour at all (and also because I told Abby at a potluck that I’d send it to her…) It’s great if you are going somewhere with folks who are gluten free–since it doesn’t use flour, you don’t have to buy special non-glutinous flour. I pasted in the original recipe with my apparently extensive notes.

   ALMOND MACAROONS

   Yield: Makes 16 macaroons (I actually usually double the recipe and freeze some, to minimize future food processor cleaning. I tripped it last time and the food processor seemed to struggle a bit with that.)

   Ingredients:
   1 cup whole almonds (preferably blanched) (I do not blanch them)
   2/3 cup granulated sugar (the recipe says a whole cup, I think I’ll actually try a half cup next time)
   + 20 or so more almonds to press into individual cookies
   1 large egg white
   1/4 teaspoon almond extract
   confectioners sugar for dusting (I skip this entirely)
   pinch of salt

   Preparation:
   Preheat oven to 350 degrees F and lightly butter a baking sheet. (I use parchment paper instead of buttering.)

   In a food processor pulse 1 cup almonds with granulated sugar until ground fine. Add egg white, almond extract, and a pinch salt and pulse until combined. Roll mixture into 16 balls, about 1 inch in diameter, and arrange about 2 inches apart on baking sheet. Slightly flatten balls and dust lightly with confectioners sugar. Gently press 1 almond into each cookie.

   Bake macaroons in middle of oven for 10 minutes (or until pale golden (I bake until bits of the macaroons have started to turn golden, but they are not golden everywhere–mainly you can just see it on the bottom of the macaroons) Transfer macaroons to a rack and cool completely. Macaroons keep 4 days in an airtight container at room temperature. (Macaroons are ALSO delicious dipped halfway in melted dark chocolate and put back on parchment paper to cool!)

   Here is a link to the recipe online, too–might be helpful to read some comments.
   http://www.epicurious.com/recipes/food/views/Almond-Macaroons-14019

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   1. I have never heard of those brownie pans! Intriguing.

      Macaroons have been on my “to try making” list for awhile but I have yet to attempt them. It is so nice to have an arsenal of recipes that use different ingredients so you can be prepared for various food preferences and to make a treat when you have a cookie dough disaster with no flour left in the house. 🙂

      Thanks for sharing! -S

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