Monday, September 20, 2010


By: Lucy Waverman

These delicate almond cookies can be fi lled with dulce de leche, jam, chocolate ganache, lemon curd or icing.


¾ cup (175 mL) unsalted butter, softened
2 cups (500 mL) icing sugar
½ tsp (2 mL) grated lemon rind
½ tsp (2 mL) vanilla extract
3 large eggs
3½ cups (875 mL) all-purpose flour, spooned into
measuring cups and leveled off
2½ cups (625 mL) ground almonds
1 tsp (5 mL) kosher salt

To Finish

¾ cup (175 mL) Dulce de Leche (below)
1 cup (250 mL) finely shredded coconut

1 Combine butter and icing sugar in a mixing bowl and beat with an electric mixer until light and fluffy. Add lemon rind and vanilla and beat to combine. Add eggs, 1 at a time, beating well between additions. Add flour, ground almonds and salt and beat just until incorporated. Divide dough in half, wrap in plastic and chill for 30 minutes or until fi rm enough to work with.

2. Place 1 ball of dough on a lightly floured surface and roll out to about ¼ inch (5 mm) thick. Use a 1½-inch (4-cm) round cutter to cut out cookies, and place them about 1 inch (2.5 cm) apart on parchment-lined baking sheets. Repeat, gathering and re-rolling scraps until you have used up all the dough. Chill cut-out cookies for 20 minutes or until they are firm. Repeat with second ball. You can do this ahead of time, wrap the sheets in plastic and bake them up to 1 week later.

3. Heat oven to 325°F (160°C).

4. Removing 1 baking sheet from refrigerator at a time, bake cookies for 16 to 20 minutes or until they are lightly golden at the edges. Transfer to a rack to cool fully. Spread the under side of half of the cookies with a heaping ½ tsp (2 mL plus) of dulce de leche, and top with another cookie to make a sandwich. Roll edge of cookie in coconut to coat.

Makes about 60 small sandwich cookies

Dulce de Leche

This is the real method of making dulce de leche. Another popular way of making it is to boil a can of condensed milk in a pot of water up to a ¼ inch (5 mm) from the top of the can for about 2 hours. I prefer not to make it this way as I’m always worried that the can will explode. It can be difficult to judge just when it is done, but it is quite forgiving. You want it to be about the consistency of lemon curd.

12 cups (3 L) whole milk
3½ cups (875 mL) granulated sugar
1½ tsp (7 mL) baking soda

1. Combine milk and sugar in a large heavy pot that holds at least 6 quarts (6 L) (the mixture will foam way up) and bring to a boil. Add soda and turn heat to medium-low, stir until froth mostly subsides, about 15 minutes.

2. Continue to simmer, stirring occasionally so that milk froth doesn’t solidify (it may need to be skimmed after 30 minutes). Continue cooking until mixture begins to thicken— the whole process can take between 2 to 3 hours depending on the width of your pot and the heat of your stove. When the froth and the milk are about the same colour start to stir frequently until thickened, about 10 minutes. It will thicken more as it cools. Pour into a bowl (through a sieve if needed) to cool.

Makes about 4 cups (1 L)


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