Remember The Sugar

Yesterday I was visited by a lovely pair of Lincolnites, curious about my cookie adventure, and looking for more information on what I was up to and whatever possessed me to put myself through the rigors of 68 varieties in such a short time.  I was working on 1975's Almond Bolas during our chat.  They're an interesting little Portuguese thumbprint cookie made from ground almonds, breadcrumbs, egg whites, sugar, almond extract, filled with egg yolk, and topped with a whole almond.

They remind me very much of a macaroon.  I had never baked anything like it, so I was anxious to try one.  After my guests left, I pulled one off the baking sheet, broke it in half, and handed some off to the boyfriend to try first.  He, more often than not, gives me curious looks or responses like, "interesting", to the things I feed him.  I can't help but still feel nervous about this.  I realized after I ate my half of the cookie that this nervousness caused me to forget, entirely, to add the sugar to these cookies.  Seriously?  Seriously.  They tasted like a macaroon, meets a piece of toast - strangely salty and coarse, but almondy.

If the worst that has happened so far is ruining 2 batches, I'm rolling at a steady clip.  23 down; 45 to go. 

I have the dough for 2007's Trios in the fridge, and plans to make 1977's Irish Coffee Crunchies, 1994's Basler Brunslis, and the cookie part of 2008's Glittering Lemon Sandwich Cookies.  I have to be up for work in 5 hours and not even Ben Gibbard (possibly my worst guilty pleasure) can convince me to stay awake any longer.