Almond Mushroom Cookies

Are you wondering if there are any mushrooms in these Almond Mushroom Cookies? The answer is: no silly! They’re just called mushroom cookies because they look like cute little mushrooms. But the flour I used was a combination of plain old white flour but also almond flour for a little nuttier taste. The apricot jam in the center gives a nice little sweet surprise to this biscuit cookie. And with the chocolate on top? They’re just to die for.

I’ve always preferred baking to cooking, though I do enjoy both. There is just something so much more rewarding about creating a cookie or cake you can decorate in detail just for the sake of looking cute and pretty (gingerbread house coming soon!).

What are your favorite treats to be baking this time of year?

5 tablespoons butter, room temperature
1 egg
4½ tablespoons sugar
1¼ cups flour
⅔ cup almond flour
1 tablespoon baking powder
2 eggs
1 egg yolk
11½ tablespoons butter, at room temperature
2¾ cups flour
1 cup powdered sugar
1 tablespoon baking powder
crumbs from the caps after baking
½ cup almond flour
5 tablespoons apricot jam
Chocolate Glaze::
8 ounces 60% chocolate, broken into pieces
5 tablespoons butter

2 Aroma DoveWare Casserole Dishes
8-10 servings
Prep Time: 2 hours
Cook Time: 1 hour

1. Starting with the stems, in the bowl an an electric mixer, beat the egg with the butter and sugar.
2. Once creamy, add in the baking powder and mix. Add the regular flour a little at a time, mixing aftereach addition, then the almond flour and mix until both are fully incorporated.
3. Form the dough into a ball and put it in the fridge while you prepare the second dough for the caps.
4. After washing out your electric mixer bowl, use it to beat the eggs, egg yolk, and butter. Mix until incorporated.
5. Then add in the baking powder and powdered sugar. Mix until combined.
6. Gradually add in the 2¼ cups of the flour until a ball of dough forms. It should be smooth, but not sticky. If needed, add more flour from the additional ½ cup.
7. Wrap the dough in plastic wrap and cool it in the fridge for 30 minutes.

Forming and baking::
8. Set the oven to 365℉. Line the Aroma DoveWare casserole dishes with parchment paper.
9. Take the first dough out of the fridge and tear it into chunks. Roll each chunk between your hands into a log and break into 1-inch long bits. Place the rolled stems into the Aroma casserole dishes a few centimeters apart. Do this until all of the first dough is used up.
10. Bake for 10-15 minutes until they rise just sightly and are starting to turn golden around the edges.
11. Remove from the oven and let them cool in the Aroma casserole dishes for a few minutes, then transfer to a wire cooling rack and cool the rest of the way. Keep the parchment paper in the DoveWare dishes.
12. Once the second dough has been properly chilled, take it out and form into small balls about 1.5 inches in diameter. Place them into the Aroma casserole dishes on the parchment paper you used before a few centimeters apart. If needed, do this in batches.
13. Bake for 10-15 minutes until they rise and get slightly golden brown.
14. Take the DoveWare dishes out of the oven and IMMEDIATELY start removing the centers from the caps; if you wait until they are cold, the cookies will crumble.
15. To remove the centers, take a small knife and cut small holes into the bottoms of the mushroom caps. Do this above a bowl, because you will need the crumbs for filling. The holes should be large enough to fit the stems. Set the emptied caps aside.

16. In a bowl, combine the crumbs from the caps, almond flour, and jam with a fork until it is a paste.
17. Fill each mushroom cap with a bit of filling. Then, gently stick a stem into the center. Wipe away excess filling.
18. Set the cookies aside.

Chocolate Glaze::
19. Place the chocolate and butter in a heatproof bowl and place it over a saucepan of simmering water. The water should NOT boil at any point.
20. Stir occasionally until melted and the chocolate is smooth and glossy.
21. Remove the saucepan from the heat.
22. Dip the cookies in upside down one by one and lay them on a baking sheet. Chill in the fridge for at least 20 minutes before serving.

Recipe inspiration from Sugar Salted

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