Giggle, giggle. I amuse myself sometimes. Yes, I’m calling this recipe Beccaroons – mostly because I don’t really know what else to call them and I’m always up for some sort of wordplay. These little bite-sized bundles are delicious! They’re crisp and chewy and delicate and buttery and I thought they would be great to share on a Monday morning! I found the recipe in one of my charity shop cookbooks that I’ve been collecting, changed it up here and there and I really like it. And it’s relatively easy. I also picked up a cheapo kitchen scale this week and am now cooking by weight instead of in cups and tablespoons – and I love it! I would highly recommend it. It makes things a lot easier and I think a bit more precise, especially when it comes to baking. I am writing both measurements in the recipe below – just be sure to chose one and stick with it, either ounces or grams, otherwise it won’t work.
- 50 grams (2 oz) ground almonds
- 125 g (4 oz) caster/finely granulated sugar
- 2 egg whites
Coffee Butter Frosting
- 40 grams (1½ ounces) butter
- 40 grams (1½ ounces) icing/powdered sugar
- 1 teaspoon milk
- 1-2 teaspoons coffee flavoring – for this I just dissolved a heaping teaspoon or two of instant coffee crystals in some hot water
Preheat the oven to 150°C (300°F). Mix together the ground almonds and caster sugar.
Beat the egg whites until stiff peaks form. Gently fold the almond and sugar mixture into the egg whites.
It will form a sticky, somewhat doughy, but still fluffy mixture. Place mixture into a piping bag (I just put it into a ziplock and snipped a corner off – it’s best to start with a tiny hole and increase the size as needed) and pipe on to a cookie sheet lined with parchment/baking paper.
Form little 1-1½ circles. You can put them pretty close on the baking sheet because they won’t expand a lot. Bake for 12-15 minutes until lightly browned. Remove from oven and allow to set a couple of minutes. If you try to pull them off the parchment too quickly the center of the cookie will stay behind. But don’t wait too long or the whole cookie will stick. Let cookies cool on a rack.
To make the icing beat the butter until soft. Gradually add in the powdered sugar until light and fluffy. Add the dash of milk and mix well. Next gradually add the coffee flavoring. I sort of taste as I go because I like the coffee flavor to be present but not overwhelming. Mix well – should be nice and fluffy and have a pretty café a lait color.
Once the cookies are cooled you can begin assembling them. Just ice the bottom of one and top with another of similar size. Enjoy!