When this recipe came up for the Avid Baker’s Challenge, I didn’t exactly know what to think. I hadn’t had the time to make at the beginning of the month since I was coming back from a great vacation in New York. Unfortunately, work gets super busy (since I work as a tax consultant) in January and February so I tried to make some time on Sunday to grab some almonds (and almond paste) and make these rondos.
I wasn’t 100% sure how I’d make it or how they’d turn out. A few things did go wrong though – mostly the fact that I ordered whole almonds from Instacart (same-day grocery delivery company delivering groceries and home essentials from a variety of local stores). Apparently, they didn’t have any so they got me sliced almonds. Not a big deal, but not exactly what I was looking for – so I left the almonds off.
Also, I put a few pieces of chocolate chips at the bottom, but they’re pretty much indiscernible in the cookie/cake. Also, is this a cookie or a cake? I made them in my muffin tins since it was just easier to do so, but I know there’s specific rounds to make them.
The dough was easy to make and I made it how I would have made a pie crust (if I made crusts), by kneading it. I tried to make it even among all of them, but that didn’t always work out, but they all turned out pretty nicely after baking them in the oven. The almond taste was definitely present which I enjoyed a lot. It was a pretty strong almond taste – not question about that.
(adapted from here)
100g all purpose flour
100g cake flour
5g baking powder
Pinch of salt
150g cold butter in cubes
100g granulated sugar
1. Preheat oven to 350 degrees.
2. Combine the flour, baking powder, and salt.
3. Add the butter cubes and rub it together a little.
4. Add the sugar and then combine to form a smooth dough. (should be able to make something similar to a pie dough).
5. Divide the dough into two equal parts, wrap both parts in clingfilm, and leave to rest in the fridge for an hour (or longer).
6. Spray the muffin tin using Pam spray.
7. Take out the dough and cut it into rounds to fit at the bottom. I made about 10 of them but depending on how thick the dough is you might be able to get more.
8. Place the items you want in the middle (I had chocolate chips and the almond paste).
9. Press gently with a piece fit to the top. I sealed it up as best as I could.
10. Bake for about 17-20 minutes or until golden brown.
11. Take out of the oven and immediately remove the muffin tins. Leave to cool on the tray for 5 minutes and then transfer them to a cooling rack.
Buttery but delicious!