Feeding four hungry boys healthy snacks can be difficult, but with recipes like these almond cookies, life around here is much happier and easy. I found this recipe in Nourishing Traditions, one of my favorite cookbooks that has changed my life immensely. I highly recommend picking up a copy. I love these almond cookies so much, as they are very wholesome and super simple to make. I have made them a variety of ways, and have adapted the recipe just slightly to hold together better. Here is my version;
Makes 32 cookies
1 1/2 cups crispy almonds (see recipe below)
1/2 cup butter, softened, or coconut oil – I have used pastured lard with good success as well!
1 cup arrowroot
1/3 – 1/2 cup rapadura ( I prefer the lesser amount, substitute honey if desired)
1 egg, preferably pastured (omit if using honey)
1/2 teaspoon of sea salt
grated rind of one lemon, or an orange (I prefer orange zest)
1 teaspoon vanilla extract
1 teaspoon almond extract
about 32 crispy almonds
Place the almond in a food processor and process it to a fine meal. Add the remaining ingredients, except for the 32 almonds, and process until mixed well. Form the dough into 1 inch balls and place on two buttered cookie sheets. Press one almond into each cookie. Bake at 300 degrees for about 20 minutes. Let cool and store in an airtight container.
4 cups almonds, preferably raw (and skinless, optional)
1 tablespoon sea salt
Mix almonds with salt and filtered water and leave in a warm place for at least 7 hours or overnight. Drain in a colander. Spread on a stainless steel baking pan and place in a warm oven (no more than 150 degrees) for 12 to 24 hours, stirring occasionally, until completely dry and crisp. Store in an airtight container.
These cookies are such a hit with my kids I probably make them once a month. And hey, I happen to like them too!