Rout Cakes (Almond Paste Cookies)
Delicate almond paste cookies shaped into decorative forms like coronets, shells, and rings. These traditional cookies are dried slowly in a low oven to create a crisp exterior while maintaining a slightly chewy interior.
Ingredients
- 2 cups Ground almonds (almond flour) (Original recipe called for 1 pound; this is scaled down to a more practical amount)
- 2 cups Powdered sugar (confectioners' sugar) (Original recipe called for 1 pound; scaled down proportionally)
- 3 whole Egg yolks, large (Add one at a time until paste reaches proper consistency)
Instructions
- 1In a large mixing bowl, combine the ground almonds and powdered sugar. Mix thoroughly until evenly distributed.
- 2Add egg yolks one at a time, mixing well after each addition. Continue adding yolks until the mixture forms a stiff yet flexible paste that holds its shape but can be molded. You may not need all the yolks, or you may need an additional one depending on the moisture content of your almonds.
- 3Take small portions of the paste and shape them into decorative forms such as coronets (small crowns), shells, rings, bird's nests, or any other fancy shapes you desire. Make them small, about 1 to 1.5 inches in size. Place shaped cookies on a parchment-lined baking sheet, spacing them about 1 inch apart.
- 4Preheat your oven to 200°F (95°C). This low temperature will dry the cookies slowly rather than baking them quickly.
- 5Place the baking sheet in the preheated oven and let the cookies dry for 5 to 6 hours, or overnight if preferred. The cookies should become firm and slightly crisp on the outside while remaining tender inside. They should not brown significantly.
- 6Remove cookies from the oven and let them cool completely on the baking sheet. Once cooled, store in an airtight container at room temperature for up to 2 weeks.
