Today I am joining a great group for a virtual holiday cookie exchange ! We are all sharing our favorites for you to try this season. My cookie the Snow Drop is fast, pretty, and even gluten free. Most importantly, it is delicious. This cookie is perfect with a glass of champagne!
I was very excited when our friend Elizabeth ( Pinecones and Acorns blog) asked us to do this exchange, as I do love baking!
I first shared a variation of these called White Christmas Dream Drops, a prize winning cookie in Sunset Magazine. We always made these every year with my kids, with white chocolate chips and peppermint candy on top… Mine below with sprinkles.
This is a grown-up variation on that cookie. I used the same basic recipe, but instead mixed in toasted aniseed, which gives it a licorice essence, changed the vanilla for almond extract, and topped with sliced almonds. Adding in the almond bits give it a marzipan taste!
As these are lofty and cloud like, these are a cookie best eaten on the same day or next, but not really for a gift, as they can be fragile. They look beautiful on a platter, and taste like a dream. These aren’t hard crunchy meringues, but rather a chewy pavlova sort of cookie.
I hope you try them and let me know what you think. I also lessened the sugar as they can be quite sweet. I find them really great with a cup of tea in the afternoon or with a glass of bubbly for dessert!
Aniseed Almond Snow Drops
- 2 large egg whites
- 1/8 tsp. cream of tartar
- 1/2 tsp. almond extract
- 1/8 tsp. salt
- 1/2 Cup sugar
- 1 Tbsp. toasted aniseed
- 1/2 Cup sliced almonds with skin on
- Preheat oven to 250F. Toast aniseed over medium heat in a dry skillet for about 2 minutes or just until fragrant. Set aside.Beat egg whites and cream of tartar with whisk attachment. When soft peaks form add almond extract and salt. With mixer on high speed, add 1 tbsp of sugar at a time, waiting 10 seconds between until all sugar is added. Meringue should be stiff when beater is lifted. Fold in aniseed gently. Line 2 baking sheets with parchment. Drop meringue in tablespoon size drops and sprinkle tops with almond slices. Bake until cookies feel dry and set, but still pale, 30-35 minutes, switching racks at the halfway mark. When done, turn off oven, open door and let trays sit another ten minutes. Cookies are good for about 2 days and are best stored airtight with cling wrap.
Some things you might need for your holiday cookie parties…
Now let’s see what the other gals are sharing for the cookie exchange…
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