Tuesday, April 7, 2009

Almond Cookies

These cookies have quickly become a family favorite! I believe they are the ones my husband enjoys the best. With a food processor they are very easy to make, and they're deliciously satisfying.

This recipe comes from Nourishing Traditions by Sally Fallon (with Mary Enig, Ph.D.). That is a book worth every penny, no doubt about it!

Almond Cookies

1 1/2 c. crispy almonds* (raw or roasted would work too)
1/2 cup butter, softened, OR coconut oil
1 c. arrowroot
1/2 c. Rapadura
1/2 t. sea salt
grated rind of 1 lemon **
1 t. vanilla extract
1 t. almond extract
about 18 crispy 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 buttered cookie sheets. Press an almond into each. Bake at 300 degrees for about 20 minutes (after 5 minutes in the oven, press cookies down lightly with a fork). Let cook completely before removing to an airtight container. Store in refrigerator.

*Crispy Almonds: Soak 4 cups almonds in 1 T. sea salt & filtered water, for at least 7 hours. Drain water off, spread on a baking pan & place in a warm oven (150) for 12-24 hours, stirring occasionally, until comletely dry and crisp. Store in an airtight container.

**I just add a dash of lemon zest. I've also made this recipe without adding either one.


Rena said...

Ooo, those look yummy. And addicting.

Hummingbirder said...

Thank you for this healthy recipe!

Hummingbirder said...

P.S. I love Nourishing Traditions and find it so inspiring!