Almond Cookies
Serves 4
Watch out! This mixture tastes so good, you’ll find yourself eating it straight out of the bowl.
Yield: 12 cookies
Calories per serving: 215
Ingredients:
Calories per serving: 215
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
Directions:
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. **For almond flour put 1 cup unsoaked almonds in a food processor fitted with the S blade and process until finely ground. Stored in a sealed container, Almond Flour will keep for 1 month in the refrigerator or 3 months in the freezer.
measuring cups
food processor
measuring spoons
small bowl
rubber spatula
serving plate
Directions:
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. **For almond flour put 1 cup unsoaked almonds in a food processor fitted with the S blade and process until finely ground. Stored in a sealed container, Almond Flour will keep for 1 month in the refrigerator or 3 months in the freezer.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Source:
- Raw Food Made Easy for 1 or 2 People, availible in the Cook'n library.
