"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Cakes & Cupcakes
Click Here to Login
Thread Tools Display Modes
Old 07-05-2005, 09:03 AM   #1
Join Date: Jul 2005
Posts: 64
Almond Cakes

Almond Cakes

1 cup blanched almonds
1 1/3 cups sugar
1 cup all-purpose flour
1 teaspoon rose water (optional)
3 egg whites
Vegetable cooking spray

Place almonds in food processor, and process until finely ground. Add sugar and flour; process until blended. Add rose water and egg whites; process until well-blended (the mixture will be very thick). With floured hands, shape the dough into 28 balls, and place 2 inches apart on baking sheets coated with cooking spray.

Bake at 325 degrees for 28 minutes or until crisp on the outside and soft on the inside; cool on racks. Yield: 28 cookies (serving size: 1 cookie).

Notes: The original version of these cookies called for 2 cups of almonds. We replaced 1 cup with flour for a healthier, but still delicious, alternative.

Per serving: 85 Calories; 3g Fat (28% calories from fat); 2g Protein; 14g Carbohydrate; 0mg Cholesterol; 7mg Sodium

Serving Size: 28
Preparation Time: 0:15


dailyrecipes is offline   Reply With Quote
Old 07-05-2005, 09:39 AM   #2
Chief Eating Officer
GB's Avatar
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
I have never used rose water, but have been curious about it. In your opinion dailyrecipes, how much of a difference does the rose water make in this recipe. I know you said it was optional, but is it one of those optional things that really does make the recipe a whole lot better? Thanks

You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 07-05-2005, 10:55 AM   #3
Chef Extraordinaire
kitchenelf's Avatar
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
GB - I use rosewater in my baklava (which I haven't made in a long time) and when you do use it you can taste the difference. I can very much tell when some baklava does not have rosewater.

While it isn't totally necessary it is such a nice, subtle flavor that you will be glad you used it.

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:58 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.