Almond Gnommés from Payard Cookies by Francois Payard

///Almond Gnommés from Payard Cookies by Francois Payard

Almond Gnommés from Payard Cookies by Francois Payard

We interviewed François Payard on the eve of the publication of “Payard Cookies,” which included this gluten-free, Passover acceptable recipe.
– bonnie


The following is an excerpt from the book:

Gommés earned their names because they were traditionally made with gum arabic, which gave them their chewiness. I remember my father making them that way when I was young and working at his pastry shop in France. Nowadays, I use almond flour instead, but I still like using the name, especially since they still have a chewy texture. I make a lot of these around Passover since they don’t contain any flour and, because they keep for a long time, help defray last-minute holiday stress. They are also perfect if you cannot consume gluten.

Almond Gommés

2 ½ cups (250 grams) almond flour
1 ¼ cups (250 grams) granulated sugar
3 large egg whites
½ cup (85 grams) finely chopped candied orange peel
50 to 60 whole blanched almonds

Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.

In a food processor, grind together the almond flour, sugar, egg whites and candied orange peel until the mixture is very smooth.

With a spatula, transfer the dough to a pastry bag fitted with a ½-inch star pastry tip. Pipe into 1-inch shells: Start by piping a star, then move the pastry bag to lengthen the shape into an elongated shell, decreasing the pressure on the dough to form a narrow point as you lift the pastry bag. Place a whole blanched almond on top of each cookie. Bake for 12 to 15 minutes, or until the cookies turn a light golden brown color. Remove the cookies from the oven, let them cool completely on the baking sheet or a cooling rack, then store them in an airtight container in a cool, dry place for up to 2 weeks, or freeze them, wrapped in plastic and in an airtight container, for up to 1 month (remove them from the freezer a few hours before serving to bring to room temperature).

Makes about 50 cookies

Excerpt & photo from Payard Cookies by Francois Payard. Copyright © 2015 by Francois Payard.Photography © 2015 by Rogerio Voltan. Reprinted by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.

By |2017-08-25T16:02:56+00:00December 11th, 2015|Endings, Recipes|0 Comments

About the Author:

Blogger Bonnie Tandy Leblang has been covering food since before it was hip to do so! She’s penned magazine, newspaper and syndicated food columns in addition to cookbooks. Follow her on twitter @BonnieBOTB and on Instagram@BiteoftheBest and at @BonnieBOTB "I eat for a living!” is her mantra, sharing what she’s sampled so you’ll know where (or where not) to go, plus what food products and gadgets to try. For her full bio go to the about us page.

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