Almonds are rich in vitamin E, fibers, omega 3 fatty acids and proteins. I especially enjoy them heated and sprinkled lightly with brown sugar. Roasted almonds have a rich creamy taste that melts in your mouth and Denise often has them roasted and chopped in her salads. Because of the profound flavor of this little nut I decided to make almond cookies. Even though the recipe is very rustic the fragrant flavor and sweet taste indicates much more than just a simple cookie. Almond cookies go great with homemade snickerdoodle and vanilla ice cream.
Prep time: 20 minutes Cook time: 5 to 8 minutes Difficulty: easy
1 1/4 cup of King Arthur whole wheat pastry flour
1/2 cup of ground almonds (ground in food processor)
1/2 cup of soften butter
1/4 cup of white sugar
1/4 cup of dark brown sugar
2 teaspoons of vanilla extract
2 teaspoons of almond extract
Zest and juice of an orange
Combine sugars and butter then mix well, add orange juice and zest, egg, extracts and almonds. Finally, include flour at low speed then increase speed until all ingredients are combined. Cover baking pan with parchment paper and drop teaspoons full of cookie mixture on pan. Preheat oven to 375° F and refrigerate mixture for 20 minutes then bake for 5 to 8 minutes or until cookies are lightly browned.
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