For every city I have lived, and most that I’ve visited, I can tell you exactly where to find the best almond croissants available for public consumption. It is an evolving list, updated on occasion after significant research on my part.
Because croissant baking is an art in itself and more time-consuming than a normal baking session allows, I have found a quick alternative. The almond macaroon offers almond paste lovers pure, chewy almond goodness without the rise and roll required of a flaky croissant.
I made these cookies for a dear friend, Kate, who also appreciates all things almond. Over the years, Kate has given me both advice on the fly as well as the long-term commitment and comfort that the messy crises of life demand. I know she loves me. It’s as simple as that.
So like many gestures in life, this one is small. Thank you, Kate. I’ll get you those fancy almond croissants real soon, I promise.
Margin Notes: This is a basic, easy-peasy recipe. I mixed it up a bit by piping out daisy shapes with the batter in hopes of getting some contrast with the drop-a-dollop-from-a-spoon, typical rounds. As you can see, my flowers sometimes look like something under a microscope. Of course, the rounds are equally delicious, so I’d advise sticking to the drop and bake method.
Also, while baking, use your nose to guide you. If the sweet scent of almonds begin to surround you in the kitchen, check out your cookies, because they’re probably perfectly browned and dangerously close to burning. Finally, when done, be sure to let them cool for at least 30 minutes (longer is fine) before pulling them from the parchment paper. As you can see, these cookies have sticky bottoms: