Course Cookies
Cuisine British
Keyword almond, cream, gluten free, strawberries
-when blending the almonds and sugar, make sure you don’t over process the mixture as it will start to clump up, and turn into almond butter.
-when whipping the cream, you know you NEED TO STOP whisking if it starts to appear grainy at all (this is a sign you are over whisking it, and you’ll soon have a lump of butter sitting in a puddle of buttermilk! If it does start to become grainy, immediately stir in some un-whisked heavy cream to bring it back together, then stop mixing as soon as it has been incorporated).
-if you’re feeling the extra fancy vibe and want to drizzle on white chocolate to the cookies, go for it! (it doesn’t really translate in flavour, and is more effort, so I haven’t included it in the recipe steps, but for anyone that’s interested here’s what I did…) I melted some white chocolate over a bainmarie, transferred it to a sandwich bag, and cut off the very tip of one corner of the bag. I then used it like a piping bag to drizzle the chocolate over the cookies.