When I got into pastry school, and I was waiting for school to start, I went on my own to Italy to explore the country and the food. I loved Amoretti cookies which are almond-based cookies, and was fascinated by the glass blowing on the Island of Murano just off of Venice, so I used Becel’s “Anything Goes” recipe to create almond cookies that reminded me of the Murano beads that I would see all over Venice.
All you do is add ground almonds, almond extract and some extra sugar to the “Anything Goes” dough, and then divide the dough in half. You add food colouring to half the dough – or beet juice if you want something natural – and then start your assembly.
Note: when working with ground almonds, it is important to mix the dough as little as possible, so that the fat does not get massaged out of the almonds and overwhelm your dough/batter/mixture.
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