Serves: 4
Total Calories: 215
Yield: 12 cookies

1/2 cup almonds, unsoaked
1/4 cup walnuts or pecans, unsoaked
dash salt
1/3 cup pitted medjool dates, unsoaked
1/4 teaspoon almond extract
1/4 cup raisins or dried cherries, unsoaked (optional)
1/4 cup Almond Flour (recipe found in this chapter)

Equipment:
measuring cups
food processor
measuring spoons
small bowl
rubber spatula
serving plate

Put the almonds, walnuts, and salt in a food processor fitted with the S blade and process until coarsely chopped. Add the dates and almond extract and process until the mixture begins to stick together. Don’t overprocess; you should still see chunks of almonds and walnuts. Add the raisins if desired and pulse briefly, just to mix. Transfer to a small bowl.

Scoop about 1 tablespoon of the almond mixture into your hand and squeeze firmly until it sticks together. Roll into a 1-inch ball and flatten slightly to make a cookie. Repeat until you have used up all the almond mixture. Roll each cookie in the almond flour and put on a plate. Refrigerate for at least 1 hour before serving. Stored in a sealed container, Almond Cookies will keep for 1 month in the refrigerator or 3 months in the freezer.

Chocolate Chip Cookies: Replace the raisins with chocolate or carob chips and add 1 teaspoon of orange zest if desired.

Lemon Cookies: Replace the almond extract with lemon extract and add 1 teaspoon of lemon zest.

Schoolboy Cookies: Omit the raisins and press a small square of dark chocolate onto the top of each cookie.

Nutritional Facts:

Serves: 4
Total Calories: 215
Calories from Fat: 114

More Recipes from the Raw Food Made Easy for 1 or 2 People Revised Cookbook:
walnut-raisin cake
apple crumb cake
spanish fig cake
flourless chocolate cake
not peanut butter cookies
almond cookies
almond flour
chocolate chip cookie dough
brownies