Almond cookie (Мигдальне) is a GOST sugar-meringue type cookie — a unique recipe that combines ground almonds with whipped egg whites to produce a light, airy biscuit with a crisp exterior and slightly chewy center. This cookie type bridges the gap between traditional flour-based cookies and meringue confections.
Recipe (industrial formulation)
- Top-grade wheat flour — 25.0 kg
- Ground almonds (or almond flour) — 50.0 kg
- Granulated sugar — 100.0 kg
- Egg whites — 50.0 kg
- Vanilla flavoring — 0.2 kg
Technological notes
This recipe is fundamentally different from standard flour-based cookies. The egg whites are whipped to a stiff foam, then sugar and ground almonds are carefully folded in to preserve the aerated structure. A small amount of flour is added for structure. The batter is deposited (piped) onto baking trays — this is a deposited cookie, not a stamped or sheeted one.
Baking temperature: 180–200 °C for 15–20 minutes — significantly lower and longer than for sugar or hard cookies, to dry out the meringue base without excessive browning. Final moisture: 3.5–5.5%. The finished cookie should have a cracked surface with a slightly glossy sheen.