MrsRobinson Posted December 21, 2018 Share Posted December 21, 2018 I made these today for the first time ever and I don't think they turned out correctly. I tried one and it immediately crumbled in my mouth before I even bit into it. If I put any pressure on them, they fall apart. I have more dough that I haven't rolled and baked yet, so if anyone knows what I did wrong, maybe I can save the rest of the dough? Quote Link to comment Share on other sites More sharing options...
MrsRobinson Posted December 21, 2018 Author Share Posted December 21, 2018 3 cups all-purpose flour sifted 1 1/2 cups finely ground blanched almonds 3/4cups confectioners’ sugar plus 1 cup for rolling 3/4 teaspoon salt 1 1/2cups unsalted butter room temperature 5teaspoons vanilla extract 1teaspoon almond extract Here's the amounts the recipe gave if that helps. I'm so annoyed. Especially after the ration vanilla thread! Lol! This used FIVE TEASPOONS of it!!! 😰 Quote Link to comment Share on other sites More sharing options...
eagleynne Posted December 21, 2018 Share Posted December 21, 2018 What temperature did you bake them at? And for how long? 1 Quote Link to comment Share on other sites More sharing options...
gardenmom5 Posted December 21, 2018 Share Posted December 21, 2018 they look like russian tea cakes did you bake them long enough, at a high enough temperature? do you have an oven thermometer to make sure the oven is the temp it says it's supposed to be? 1 1 Quote Link to comment Share on other sites More sharing options...
AmandaVT Posted December 21, 2018 Share Posted December 21, 2018 Did you give the balls a slight squeeze as you were shaping them? (I can't think of a better way to word that at the moment, sorry!) They almost look underbaked - are the bottoms slightly brown? 2 1 Quote Link to comment Share on other sites More sharing options...
SamanthaCarter Posted December 21, 2018 Share Posted December 21, 2018 Try a higher temp for slightly less time. I think they may have cooked too slow. 2 1 Quote Link to comment Share on other sites More sharing options...
MrsRobinson Posted December 21, 2018 Author Share Posted December 21, 2018 325 for 15 minutes. Oven thermometer is slightly lower than 325 but its hanging on the middle rack in front today since my cookie sheet is so big so I didn't think it was odd that it was lower. No the bottoms are the same color as the tops so its sounding like I need to bake them longer. Quote Link to comment Share on other sites More sharing options...
SamanthaCarter Posted December 21, 2018 Share Posted December 21, 2018 Yes, that’s too low. But underbaked wouldn’t = crumbly. I say baked too slow. Try 350 for 12 min. 2 1 Quote Link to comment Share on other sites More sharing options...
alpacawalker Posted December 21, 2018 Share Posted December 21, 2018 The recipe looks right though I use closer to 1 cup of ground nuts. Maybe the greater amount made them crumbly. We also shape them as cresents. Try a tray of cresents and see if the shape changes anything. Every country has their own name for this cookie. It is my favorite. We are making them tomorrow. 1 Quote Link to comment Share on other sites More sharing options...
Lori D. Posted December 21, 2018 Share Posted December 21, 2018 (edited) Possibly too much flour (makes the dough too dry) -- and/or not enough butter as binder. Did you make them too large? They crumble easily if not kept small. My mother-in-law also says if you don't leave enough space around them, they don't cook right (so space for heat distribution, not for spreading). Also, bake until turning golden to golden brown on the bottoms, but still light (possibly just a hint of tan) on the tops. (Your photo looks a bit under-cooked.) My mother-in-law's recipe (which has worked great for over 50 year): 1 cup butter 1/2 cup powdered sugar (sifted) 1/2 tsp. vanilla extract 1/2 tsp. almond extract 2 cups flour 1 cup ground nuts (we use pecans) 1/4 tsp. salt Cream butter, sugar and vanilla. blend in nuts and flour. After about 1-1/2 cups of flour, blend in the rest of the flour with your hands to prevent putting in too much. Chill dough at least 1 hour before shaping (but may need to let it sit to warm up a little bit if left in the fridge too long). Bake at 350˚ for 12-15 minutes*, depending on your oven. Roll in additional sifted powdered sugar while still just slightly warm, and do it a second time when cooler.* = her original recipe says 425˚ for 10-12 min. but on the recipe card she wrote out for me, she even says that is WAY too hot and to try 350˚, which works great in our oven, which tends to cook a little hot. (But that original recipe oven temperature does indicate that you might need a hotter oven for a shorter bake, coupled with small cookie ball size). Edited December 22, 2018 by Lori D. 1 1 Quote Link to comment Share on other sites More sharing options...
Scarlett Posted December 22, 2018 Share Posted December 22, 2018 You guys always come through on things like this. Tell us how the second batch turns out Mrs. R. 1 Quote Link to comment Share on other sites More sharing options...
MrsRobinson Posted December 22, 2018 Author Share Posted December 22, 2018 (edited) Yep, Scarlett, they do! The 2nd batch baked for 12 minutes at 350 and they were great! Dh was home by then and he tried one from each batch and said the 2nd batch was much better. I feel silly not realizing they were underdone but I've never made these before and I don't recall ever eating one either, so I wasn't sure what I was going for with color or texture. 😲 Hive to the rescue! Thanks guys! Too dark to take another picture but I might have to post a picture tomorrow when all the cookies are done! 😉 Edited December 22, 2018 by MrsRobinson Used cooked when I should've said baked. 8 Quote Link to comment Share on other sites More sharing options...
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