I’ve always thought that Passionfruit was a summer fruit for some reason. It’s coming to winter here in Sydney and was pleasantly surprised, when I saw some fruits in the vine I share with my neighbour. Well, technically the vine doesn’t belong to me, but any fruit on my side of the fence is mine, right? While waiting for them to ripen, I was thinking of ways that I could use them. So here we are with Passionfruit Almond Cookies iced in Passionfruit Curd. There were only five fruits in the vine this time, (in summer it’s abundant) although it was not really an issue because Passionfruit is remarkable for it’s intensity of flavour. While only the pulp is edible, the flavour is so fragrant and concentrated with hints of peach and pineapple, you don’t really need a lot.
What you need to make Passionfruit Cookies
- Fridge/Pantry-Eggs,Caster Sugar, Almond Flour/Almond Meal, Lemon or Lime Zest,Icing Sugar,Passionfruit and Orange Blossom Water(Optional). Orange Blossom Water is available from specialty Middle Eastern shops. If you have it, fine, otherwise don’t go out of your way in sourcing it. It comes in a 100ml bottle and you only need a drop. It does add a bit more floral tones that complement the Passionfruit flavour.
- You need Passionfruit Curd for topping which you can buy from any major supermarket or fruit shop. Or you can make it yourself, using the recipe below and utilising the egg yolks. It’s not rocket science and you can whip it up, while the biscuits are baking.
- And by the way, if you’re lazy to make the Passionfruit Curd, the cookies which are already flavoured with Passionfruit, are delicious even without the curd. Or, you can substitute the Passionfruit Curd with Lemon Curd if that’s what you have.
How to make Passionfruit Almond Cookies
- Separate egg whites from the yolks carefully. Reserve the yolks for making Passionfruit Curd, or for making other recipe. Whisk the egg whites until firm peaks, then add caster sugar in three lots, whisking well after each addition to dissolve the sugar. add the flavourings of Passionfruit pulp, zest and orange blossom water,if using.
- Fold in the almond flour into the egg white mixture using a spatula, until just combined. It will be quite sticky. Form into walnut sized balls and roll in caster sugar, then roll in icing sugar. The double coat of sugar ensures that the cookies are crispy outside and chewy within with pops of the Passionfruit seeds.
- Place the cookies in a baking paper lined tray spaced about 2 cm apart. Use thumb to make a dent in the centre. This gives the cookies the characteristic crack and also makes the space for the curd topping.
- Bake in a 160°C oven for about 10 minutes or until pale golden. The cookies will be fragile when warm , so cool completely in the baking tray. When ready to serve, place half teaspoon of lemon curd in the middle (where you made the dent with your thumb) of each cookie.
If you like nutty cookies as much as I do, here’s another recipe for you to try Hazelnut and Chocolate Amaretti and Pistachio Shortbread Cookies. And while you’re here, please say hello via the comments section below. I would love to hear from you.
Passionfruit Almond Cookies
24
servings10
minutes12
minutesIngredients
3 Egg Whites
1 1/2 cups Caster Sugar
400g Almond Flour/Meal (about 3 cups)
pulp from 2 Passionfruit
Finely grated zest of 1 Lemon or Lime
1 teaspoon Orange Blossom Water,optional
Caster Sugar , extra for rolling
Icing Sugar, for rolling
- Passionfruit Curd
3 Egg Yolks,whisked
1/2 cup Caster Sugar
75g cold Butter
1/2 cup Passionfruit Pulp (from about 3 Passionfruit)
Directions
- Almond Cookies
- Preheat oven to 160°C, fan forced. Line a baking tray with baking paper.
- Place egg whites in a mixing bowl and whisk until firm peaks. Add caster sugar in three lots, whisking well after each addition. Add Passionfruit pulp, zest and orange blossom water if using.
- Use a spatula to fold the almond meal into the egg white mixture in step 2. Mix into a paste like consistency. It will be a bit sticky.
- With a small cookie scoop (or use damp hand or 2 teaspoons) form into walnut sized balls and drop them into a plate of caster sugar to coat.Then roll in icing sugar. Press the top middle of each cookie with your thumb to give it that characteristic crack.
- Place cookies in the prepared baking tray with a 2 cm space in between and bake in the preheated oven for 10 minutes or until pale golden. The cookies will be fragile when warm, so cool completely in the baking tray. When cookies are cool, place half a teaspoon of Passionfruit Curd before serving.
- Unfilled cookies can be stored in an air tight container for at least two weeks. Once topped with Passionfruit Curd, serve straight away.
- Passionfruit Curd
- Place the Passionfruit pulp and sugar in a heatproof glass bowl or the top of a double boiler. Position the bowl on top of a simmering pan of water. Whisk for a few minutes to warm up and dissolve the sugar.
- In a bowl, whisk the egg yolks and pour into the Passionfruit sugar mix in a steady thin steam, while whisking. Make sure the bowl doesn’t touch the simmering water or it will cook and turn into scrambled eggs. Whisk frequently until the Passionfruit thickens. Then add the butter and whisk to emulsify. Once the desired consistency is reached( this can take fro 15 – 20 minutes), remove from heat and transfer to a clean container. Place a plastic wrap directly into the surface of the curd, to prevent skin from forming. Cool completely and store in the fridge until ready for use.
Notes
- Once the cookies are topped with the curd, serve straight away.
