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Apeas
Apeas
Ingredients
Ingredients
2 1/4 cups double sifted flour
2 tsp. baking powder
1 tsp. salt
1 cup caster sugar (we used Dominos Superfine Sugar)
4 large eggs, yolks and whites separated
1 tsp. ground cardamom
1 tsp. vanilla
*Optional 1 tsp. anise seed
Making the Cookie
Double sift your flour before measuring. Once sifeted twice, measure out the 2.25 cups of flour and sift that together with the baking powder and salt. Set aside.
Cream the sugar and egg yolks together with an electric mixer until light and fluffy (about 15 minutes). Yes really. Keep going. It should be very light yellow.
Add the cardamom and vanilla to the sugar-egg mixture and sift in half the flour. Work this into a thick sticky batter.
Beat the egg whites until stiff and forming peaks. Fold the whites into the batter.
Sift the remaining flour into the batter and beat gently until smooth.
Place the batter in the refrigerator to ripen. Ripening allows the flour to absorb the moisture from the eggs, so is a step necessary to allow the dough to come together properly. This was new to us. Although the recipe called for 5 hour ripening; we shortened this step to 2 hours, which worked fine, but then maybe more time would make even better cookies. Your call.
Preheat the oven to 325 deg F.
Using a greased baking sheet, or parchment, place 1 tsp. scoops of cold batter, spacing them about 1.5 inches apart.
Bake in the oven for 12 minutes. The undersurface of the cookie should be pale golden.
Cool on a rack and store in airtight container (We put the cookies in plastic freezer bags and froze them for a holiday party the next week).
Note: The resultant cookie had a modest rise, likely attributed to our effort to beat the egg-sugar mix and the egg whites thoroughly to incorporate air. The flavor was buttery with a hint of cardamom. As the batter warmed, it became very sticky and a bit challenging to drop onto the baking sheet.
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