Tue, Dec-06-05, 14:22
Location: Tampa Bay, Florida
Makes about 18
1 1/2 cups almonds (this recipe calls for crispy almonds which is basically covering your almonds in warm water and about a TBS of celtic sea salt overnite, then drying them out in warm oven until dry and crispy which can take all day)
1/2 cup butter or coconut oil
1 cup arrowroot
1/2 cup sucanat (I'm going to try today with raw honey)
1/2 tsp sea salt
grated rind of one lemon
1 tsp vanilla extract
1 tsp almond extract
about 18 almonds
Place almonds in food processor and process to a fine meal. Add remaining ingredients, except 18 almonds, and process until well blended. Form dough into walnut-sized balls and place on oiled cookie sheets. Press an almond into each. Bake at 300 degrees for about 20 minutes. After 5 minutes in teh oven, press cookies down lightly with a fork. Let cool completely before removing to an airtight container. Store in fridge.
There are also variations:
Raspberry jam cookies -
Omit 18 almonds and use 1/4 cup naturally sweetened raspberry jam. After 5 minutes in the oven, press cookies down slightly, make an indentation and fill with raspberry jam.
Pecan cookies -
Use 1 1/2 cups crispy pecans and 18 crispy pecan halves in place of almonds. Reduce coconut oil by 1/8 cup and omit almond extract.
Add 1/2 cup carob powder, 1 tsp chocolate extract (or just use unsweetened cocoa powder and no extract)
and an additional 1/8 cup softened butter or coconut oil. Omit lemon rind, almond extract and 18 crispy almonds.
From the book Nourishing Traditions