Almond Travel Cookies

Sometimes I end up with too many yolks. It's not a common infliction, I know, but a serious one. It usually hits me after making meringue ... and my natural inclination is to pop the unused yolks into a jar to be stored on an obscure shelf in my fridge ... where I can forget about it for a month or so ...

Until my lovely golden yolks are revolting and I have to tip them out.
What a waste.

So, this time I made cookies out of my yolks.
What a genius.

Cookies that not only use up extra yolks, but taste like wholemeal fortune cookies (in a good way) and travel really well. Perfect for snacks on long flights. Or for pelting at screamers in the back seat of the car. Your call.

Almond Travel Cookies
Makes a lot. As in 4 dozen or so.

The time
20 min prep + 30 min chill + 15 min baking

The ingredients
4 organic egg yolks + 1 organic egg
4 Tbs avocado oil (or olive oil, or butter)
1 cup meal made from toasted almonds
2 cups wholemeal flour
1 tsp sea salt

*As always, try to use organic ingredients when you can.

The process
1. Mix together all the wet ingredients in one bowl, and the dry ingredients in another. Then, gradually add the dry to the wet, mixing well. When it's pretty uniformly mixed in the bowl, turn the dough out onto the benchtop and knead it slightly.

NOTE: Depending on your flour, you may need to add a few drops of milk to get your dough to stick together. Use your judgement here.

2. Split the dough into 3 or 4 equal portions and roll each into a long tube. (Not a hollow tube ... but you know what I mean.) Cover with plastic wrap or a damp towel and refrigerate for at least 30 minutes.

3. Preheat the oven to 180C, and line a cookie sheet with baking paper.

4. Take your cookie rolls out of the fridge and cut into 1cm slices (1/2 in). Line them up on the cookie sheet and bake for ~15 minutes, until they're golden and firm. Remove from the oven and cool on a wire rack. Store them in an airtight container for up to a week (or freeze them!)

The cost
My mega-batch of organic almond cookies cost me around $4. And I ain't counting those yolks ... because as far as I'm concerned? I saved them.

Happy baking,
Amanda xx


  1. These are very pretty pictures. They look like chunks of biscotti. Thanks for sharing!

  2. Love these little cookies - they sounds super delicious! And I'm so glad you finally got to use up your extra yolks =)

  3. @scholasticfood They actually reminded me of biscotti! Good call.

  4. @PeggyYes. Sigh of relief! Almost worth using up some egg whites ... :)

  5. Amanda these sound very yummy and are such a great way to use up egg yolks.

  6. What a great use for yolks! Thanks for sharing :)

  7. I've been thinking for a recipe to use my left over egg yolks for ages! Next time I will make these great cookies :)

  8. Meringues AND biscotti. I have my week's baking worked out. Bet they won't last a day...

  9. I've tossed a few yolks out myself that I had great intentions for. These cookies look wonderful and I'll have to remember this post next time I've extra yolks.

    I know you didn't *pelt* these at *someone screaming* from the back seat of the car but it was funny :)

  10. Hi Amanda, just found your blog via Biome! Great little find! Little tip for your step 2, put the dough in the middle of a piece of baking paper, fold in half and use a cutting board to push the dough, this will form into a roll. No use of plastic this way. Little trick I've learned from my Dad who's a retired chef. Hugs Catherine


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Thanks for commenting! Amandaxx