“I’m officially in the weeds!” A phrase familiar in the culinary world for falling behind. I’m hosting family this weekend for the holiday and should be farther along in my planning and prep. Rather than racing to catching up, I decided to play with some cookie dough as I experimented with a simple cookie recipe yesterday. These cookies are crunchy, pack an awesome almond punch, and are both gluten and dairy free. The delightful aroma of freshly baked cookies still lingers in my kitchen. Enjoy the holidays this weekend!
- 1 cup slivered almonds
- 1/4 cup coconut flour
- 1 (generous) teaspoon ground cinnamon
- 1/2 teaspoon freshly ground nutmeg
- Pinch of kosher salt
- 1 teaspoon pure vanilla extract
- 1/2 cup granulated sugar
- 1/2 tablespoon freshly grated orange zest (or zest from one large orange)
- 1/2 cup plus 2 tablespoons smooth almond butter
- 1-2 tablespoons almond milk (if the dough is too dry)
- Slivered almonds for garnish
Line a baking sheet with a silicone pad (Silpat) or parchment paper. In the bowl of a food processor combine the slivered almonds, coconut flour, cinnamon, nutmeg and salt. Pulse the ingredients together until it’s ground into a powder. Add the vanilla, sugar and orange zest. Pulse again until combined. Add the almond butter and pulse until a dough starts to form. If the dough is too dry and crumbly, add 1 tablespoon of almond milk. Pulse until the dough comes together. Add another tablespoon of almond milk, if needed.
Remove the dough from the food processor. Place the dough between two sheets of parchment paper and roll it out into a 1/2 inch in thickness. Using a 2-inch cookie cutter, cut circles out of the dough, which will be a bit crumbly. Gather the unused dough and roll out again to make more cookies. Place the cookies on the prepared sheet tray and press a slivered almond onto the top of each cookie. Chill the cookie dough in the refrigerate on the tray, for about an hour or so.
While the cookies are chilling, pre-heat the oven to 350 degrees. Bake the cookies until just lightly browned on the edges, about 10-13 minutes. Remove them from the oven and let cool before removing from the tray and serving. The recipe makes about one dozen 2-inch cookies.