The first time I made them I was headed for the cinnamon when a neglected jar of garam masala caught my eye. The aroma and flavor made me think “exotic pumpkin pie spice." So of course I tried that, too.
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You can use either, or choose cinnamon instead. I’ve been meaning to try a combination of cinnamon and cardamom or clove. I’ve also been thinking about using hazelnuts or walnuts in place of almonds).
And orange zest instead of lemon? Or parsnips instead of carrots? Yams? Zucchini? There's a lot to have fun with.
3/4 cup (105 grams) whole almond, with or without skins A small lemon, preferable unsprayed or organic 2 large egg whites 1 cup (200 grams) sugar 1 teaspoon ground garam masala, pumpkin pie spice, or ground cinnamon 1 1/3 cups (160 grams) lightly packed finely to medium finely shredded carrot 1 1/3 cup (65 grams) unsweetened dried shredded coconut 1/4 teaspoon salt
My career was sparked by a single bite of a chocolate truffle, made by my Paris landlady in 1972. I returned home to open this country’s first chocolate bakery and dessert shop, Cocolat, and I am often “blamed” for introducing chocolate truffles to America. Today I am the James Beard Foundation and IACP award-winning author of ten cookbooks, teach a chocolate dessert class on Craftsy.com, and work with some of the world’s best chocolate companies. In 2018, I won the IACP Award for Best Food-Focused Column (this one!).