Happy 1st of October everyone! I know I say this every month, but wow, September seriously flew right by us! I'm glad it did though, because I've been looking forward to this month and especially this week in particular. This week I'm celebrating #FourDaysofEid!
As a Muslim, I observe two major holidays each year. They're both generally referred to as Eid, but the first one is Eid-ul-Fitr which is celebrated after Ramadan and the second one is Eid-ul-Adha, which is celebrated in conclusion of the Islamic pilgrimage season. That's the one going down this Saturday and it's a four day holiday, hence the hashtag! I am sort of celebrating in reverse though, no big deal.
Today, and for the next two days that follow, I'll be sharing some delish Eid recipe ideas, all of which will be featuring products from my favorite partyware shop, ModernEid.
ModernEid has been creating stylish and contemporary party goods since 2011, and they've been doing a darn good job at it, with each line they release being better than the last. Their motto promises nothing tacky, and if you take a quick look at their products, you can see that they certainly live up to that.
Although ModernEid was founded because of the lack of Eid products available to Muslims in the U.S., their products are not limited to this holiday. In fact, they offer a variety of designs and decorations that can be used all year round for many types of celebrations. All their designs do however share one common theme, and that is, they are modern and up to date with market trends.
I took a page from their book and baked up a modern almond cookie to share with you all today. I've mentioned this before and I'll say it again, almonds are extremely prevalent in the Algerian culture. Almost every cookie is made with them, and because of this, Algerians have to get really creative and make each cookie look different than the last.
I ain't got time for that! So, I brought a basic chocolate-glazed almond horn cookie to our dessert table this year. I believe these are an Italian cookie, though there is some controversy about that according to Google. The point is, somewhere along the line, someone discovered that you could use almond paste to make delicious cookies, and shortly after that, everyone was making their own version!
I was going to add a touch of orange blossom water to the dough to bring my own Algerian twist, but I left them as is. There's going to be a lot of orange blossom water coming your way in the next few days, so I figured this one could stay plain Jane. But don't worry, these are not lacking in flavor in the least! Since the majority ingredient is almond paste, these are chock full of rich almond flavor and they're wonderfully chewy on the inside and crisp on the outside. And of course, there's that delicious chocolate glaze that is a dream to bite into.
I packaged these cookies in ModernEid's typo goodie bags, and in their chevron style bags (with typo stickers) as well. The chevron bag offers a nice element of surprise, yeah? Oh, I almost forgot. I have a surprise for you! On Saturday, I will be giving away a sample package of ModernEid's new Shine On line! See guys, I told you this week was exciting! Stay tuned!
Chocolate-Glazed Almond HornsYield: 10 cookies
Ingredients:7 oz. almond paste, broken apart into small chunks
1/3 cup granulated sugar
2 egg whites, lightly beaten
3 tablespoons almond flour
1 cup sliced almonds
For the chocolate glaze:
2 tablespoons heavy cream
2 tablespoons butter, cut into cubes
2 teaspoons corn syrup
4 oz. semisweet chocolate chips
Directions:Line a baking sheet with parchment paper. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat almond paste, sugar, and 3 tablespoons of beaten egg whites on medium speed until a sticky dough is formed. Add almond flour and beat until incorporated.
Place sliced almonds on a shallow plate. Using a medium sized cookie scoop (holds 1 and 1/2 tablespoons), scoop out balls of dough and place them one at a time on top of the almonds. Roll each ball gently in the almonds, then roll it between your hands to form a cylinder shape. Gently form each cylinder into a crescent and place onto parchment paper lined baking sheet. Flatten down slightly.
Let cookies sit on baking sheet, uncovered, for 30 minutes. Whisk remaining egg whites with 1 tablespoon of water and set aside
Preheat oven to 375 degrees F.
Brush the cookies with egg white mixture before baking for 15-18 minutes, or until bottoms are golden brown. Remove from oven and let cool on baking sheet.
In the meantime, prepare the glaze. In a small saucepan, heat heavy cream, butter, and corn syrup over medium low heat, stirring occasionally until butter is melted and mixture is smooth and uniform. Remove from heat and pour in chocolate chips. Stir chocolate chips until completely melted.
Dip one or both ends of cookies into the chocolate glaze. Return to parchment paper lined baking sheet and allow the glaze to set completely.
Slightly adapted from Love & Olive Oil