![]() The secret to these cookies is egg whites and for that very reason, I think the almond cloud is a cross between a macaroon and a cookie, but unlike a macaroon you don’t use almond flour, but almond paste. One more bite, one more, until all that is left is the powdered sugar clinging to your fingertips, begging to be licked and all you feel is like floating on a cloud. A small bite, the edge is a bit crunchy, but the inside… Oh, the inside is light, airy, chewy and it’s melting in your mouth so quickly. The first thing that hits you is the strong scent of almond. Just once, I want to walk into the store with a big cart and go, “I want this one, and this, and this, and this…. ![]() This is where they give all kinds of culinary and baking classes (ones I hope to be able to take soon) and is more importantly, their one-stop shop. ![]() And how can they not be? These are the guys who make the flour!! Just down the road, across the river in Vermont, is their main store and cafe location. Bread, baked goods, salads, sandwiches, beverages, you name it! Oh, so delicious. The cookies were from the King Arthur Flour cafe (Kaf) inside our library and as all those who have braved the long lines snaking outside this small cafe know, they were out of this world, as is all of their food. My prof, as usual, would pick up a salad for herself and a small bag of these almond cookies for us. In the Spring of ‘16, I took a Writing 9 class and since not a lot of people signed up (there were only three of us,) it became more of a discussion than a class, and whenever the weather permitted, we’d take the class outside and have a picnic under a tree on the great big green outside the library.
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