I thought that I’d make up a batch of bar dough, freeze it then try making cookies from it. The dough is made with egg whites so it is difficult to know how it will bake after freezing the dough. I have made a big batch and frozen ½, the rest is in the oven in order to check of the recipe.
My problem with these bars is that I have to take the number of egg whites to be used and translate it into cups. I did this at the Bakersfield kitchen but found that I needed more almond stuff. I didn’t write down what I did. GRR.
Today I made the batch and added meal until I had the consistency I wanted. After giving this some thought I believe that I’d added more almond butter when I was at the kitchen than I did today. I’ll need to make another batch tonight using more butter and then I’ll compare the taste.
It is never ending.
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