A again to fundamentals day with two easy bakes.

First – gluten free crunchy-outside-chewy-inside almond cookies that take 5 minutes to combine and one other 13 to bake.

To make 30 small cookies

Combine 200g of floor almond with 130g of icing sugar – it is also potential to make floor almond by mixing entire, flaked or chopped almonds. Add 2 egg whites (round 70g) to this. This turns into a really sticky ball. Go away this within the fridge for no less than 30 minutes earlier than shaping. To bake: form cookie balls and press down onto almond flakes, if desired. I like the distinction in texture between the cookie and the roasted almond flakes, however it’s nonetheless a tasty cookie with out the flakes. Bake at 170 levels for about 13 minutes. The center can be fairly gentle when it’s simply accomplished. After it is cooled, the center can be chewy and the outside crunchy.

Second – only a easy 60/40 durum semolina/white flour loaf made with a biga at 80% hydration. All of the durum went into the 14-hour biga. BF took 4 hours and proofing took 1.5 hours at RT 22 levels (lots of solar streaming into the kitchen immediately although it was 0 levels exterior!). Baked at 220 levels for 50 minutes. We loved this very a lot with a pea-potato soup.