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:
- 1½ cups crispy almonds (see recipe below)
- ½ cup butter, softened, or coconut oil - I have used pastured lard with good success as well!
- 1 cup arrowroot
- ⅓ - ½ cup rapadura ( I prefer the lesser amount, substitute honey if desired)
- 1 egg, preferably pastured (omit if using honey)
- ½ 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
- Preheat the oven to 300 degrees.
- 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 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!
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