Tag Archives: almond flour

Twenty Five Days of Cookies:

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Christmas is just five days (gulp) away and what better way is there to countdown to the big event than to feature a cookie recipe each day? Think of it as a cookie recipe advent calendar. And to fill that advent calendar I’m featuring twenty five of my favorite holiday cookie recipes that are sure to fill your holidays with cheer. Bake them to fill your cookie trays, bring them to a cookie swap or eat them yourself; they are guaranteed to bring about holiday joy. And if you love baking as much as I do, making them is a fun filled gift unto itself. Enjoy!

Here’s another one of my holiday favorites.  These bite sized cookies from King Arthur Flour are easy and fun for kids to make while being sophisticated enough for even the most refined of adult palates.  I rolled my cookies in shredded coconut but finely chopped nuts would work just as well.  The cookie filling is jam so you can be flexible and use whichever flavors you prefer.  For a colorful contrast I used strawberry and apricot but fig, blueberry, and pineapple preserves are also good.  Perhaps you need to make a double batch and experiment.

THUMBPRINT COOKIES

1 cup unsalted butter, at room temperature

1/2 cup granulated sugar

1/2 cup brown sugar

2 eggs, separated

1 teaspoon vanilla extract

1/2 teaspoon salt

1/2 cup almond flour

2 1/2 cups all-purpose flour

1/2 cup shredded coconut

3/4 cup jam, jelly, or preserves of your choice

  • In a large bowl, cream the butter and sugars together until very light.
  • Beat in the egg yolks, vanilla, and salt.
  • Add the almond flour and all-purpose flour, stirring until well blended.
  • Cover and chill the dough for at least 1 hour.
  • Pre-heat the oven to 325 degrees and line a cookie sheet with parchment paper.
  • In a small bowl, whip the egg whites until foamy.  Place the shredded coconut on a plate.
  • Break off bits of dough and roll between your hands to form 1 inch balls.  Dip the ball in the egg whites then roll in the coconut.
  • Place the cookies 2 inches apart on the prepared baking sheet.  Use our thumb to form an indentation in the top of each cookie.
  • Bake the cookies for 12 to 16 minutes or until they are golden brown.  Remove the cookies from the oven and transfer to a wire rack to cool.
  • Fill the thumbprint with jam, using about 1/2 teaspoon per cookie.

Yields: 5 dozen cookies

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Salted Caramel Orange Upside Down Cake

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Pineapple upside down cake is common, but orange? With salted caramel?  Why not?  These popular flavors are good on their own but even better when served together.  I came across this recipe in the Food Network Magazine, which is not a magazine I read regularly but came across while sitting in a waiting room.  I took one look at the cake and was immediately intrigued.  I made a few adaptations, substituted the almond flour I had on hand for the ground almonds called for in the original recipe, and was good to go.  What resulted was a sweet and salty gooey cake that was a resounding success with everyone at the dinner table.  Enjoy!

SALTED CARAMEL ORANGE UPSIDE DOWN CAKE

For the caramel:

2/3 cup sugar

1/4 teaspoon salt

1 tablespoon unsalted butter

5 oranges

For the cake:

1/2 cup almond flour

1 1/4 cups all-purpose flour

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1 stick butter, at room temperature

2/3 cup sugar

2 large eggs

1 teaspoon orange zest

1/2 cup buttermilk

Sea salt, for sprinkling

  • To make the caramel:  Combine the sugar, 1/3 cup water, and the salt in a medium saucepan over medium heat, stirring just until the sugar dissolves.
  • Cook, gently swirling the pan occasionally, but not stirring, until amber 8-10 minutes.  Remove the pan from the heat and carefully whisk in the butter.
  • Pour the caramel into a 9-inch round cake pan, tilting the pan so the caramel coats the bottom.  Set aside.
  • Slice off the top and bottom of each orange and cut off the peel and white pith using a chef’s knife, following the curve of the fruit.  Cut along each side of the membrane to remove the segments.  Discard any seeds and place in a decorative pattern in the caramel.  Set aside.
  • To make the cake:  Preheat the oven to 350 degrees.
  • Combine the almond flour, all-purpose flour, baking powder, baking soda, and salt in a small bowl and whisk to combine.
  • In a large bowl beat the butter and sugar with a mixer set on medium-high speed until fluffy, about 5 minutes.
  • Beat in the eggs, one at a time, scraping down the bowl after each addition.  Beat in the orange zest.
  • Reduce the mixer speed to low and add the flour in three additions alternating with the buttermilk, until just smooth.
  • Pour the batter over the top of the orange slices and smooth the top.
  • Bake the cake for 40 to 45 minutes until golden brown and a toothpick inserted into the center of the cake comes out clean.
  • Transfer to a rack and let cool slightly, then run a knife around the edge of the cake to loosen it from the pan.
  • Invert the cake onto a serving plate and allow to cool completely.
  • Sprinkle with the sea salt before serving.

Serves 8-10

Thumbprint Cookies

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Here’s another one of my holiday favorites.  These bite sized cookies from King Arthur Flour are easy and fun for kids to make while being sophisticated enough for even the most refined of adult palates.  I rolled my cookies in shredded coconut but finely chopped nuts would work just as well.  The cookie filling is jam so you can be flexible and use whichever flavors you prefer.  For a colorful contrast I used strawberry and apricot but fig, blueberry, and pineapple preserves are also good.  Perhaps you need to make a double batch and experiment.

THUMBPRINT COOKIES

1 cup unsalted butter, at room temperature

1/2 cup granulated sugar

1/2 cup brown sugar

2 eggs, separated

1 teaspoon vanilla extract

1/2 teaspoon salt

1/2 cup almond flour

2 1/2 cups all-purpose flour

1/2 cup shredded coconut

3/4 cup jam, jelly, or preserves of your choice

  • In a large bowl, cream the butter and sugars together until very light.
  • Beat in the egg yolks, vanilla, and salt.
  • Add the almond flour and all-purpose flour, stirring until well blended.
  • Cover and chill the dough for at least 1 hour.
  • Pre-heat the oven to 325 degrees and line a cookie sheet with parchment paper.
  • In a small bowl, whip the egg whites until foamy.  Place the shredded coconut on a plate.
  • Break off bits of dough and roll between your hands to form 1 inch balls.  Dip the ball in the egg whites then roll in the coconut.
  • Place the cookies 2 inches apart on the prepared baking sheet.  Use our thumb to form an indentation in the top of each cookie.
  • Bake the cookies for 12 to 16 minutes or until they are golden brown.  Remove the cookies from the oven and transfer to a wire rack to cool.
  • Fill the thumbprint with jam, using about 1/2 teaspoon per cookie.

Yields: 5 dozen cookies

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