Long time no post, dear friends; but I had to get one recipe in before we bid adieu to 2013 and decided to end this year on a sweet note. December was a busy month, I baked a lot and tried my hand at several new baked goodies so look out for recipes in the new year. My apologies if it competes with your "get fit" resolutions for 2014 ; >
This month our blog celebrated 2 years since we started and we'd like to thank you all for following us and reading our stories. We'd like to take this opportunity to wish you all a wonderful new year filled with happiness good health and success. For our part, we will try and bring you more recipes and try posting healthy versions of old favourites. For our annual post Christmas pre New Year party this year, I made a vegetarian lasagna using thinly sliced eggplant instead of pasta. Our friends pronounced it a hit so look out for that in January. My personal big win and proudest baking achievemenr this season was making baklava and watching it disappear and making it all over again. That will be my first post for 2014 - start the new year on a sweet note as well.
My mum gave me this super easy recipe that she baked with my nieces this Christmas. I made three batches, using pecans, walnuts and almonds. All were equally delicious.
Happy 2014.
Skill Level: Easy
Makes: 16-18
INGREDIENTS:
- 1/2 cup ground almonds
- 1 cup + 2 T flour
- 1/2 cup + 1 T butter
- 1/4 tsp ground cinnamon
- 1/4 cup icing sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
METHOD:
1. Pre heat oven to 400 degrees F
2. Put almonds in a food processor and pulse a couple of times. Do not make into a fine powder, should resemble coarse breadcrumbs
3. Mix sugar and butter together, add flour, cinnamon, nuts and vanilla until dough comes together and forms a ball.
4. Wrap it in plastic wrap and refrigerate for 10 minutes
5. Take dough and roll into balls, place them open an ungreased cookie sheet
6. Using the prongs of a fork press to flatten the dough
7. Bake for 11 - 13 minutes
8. Cookie is still soft when it comes out at 13 minutes. Allow to cool completely
9. Keeps well for one week in an airtight container
2. Put almonds in a food processor and pulse a couple of times. Do not make into a fine powder, should resemble coarse breadcrumbs
3. Mix sugar and butter together, add flour, cinnamon, nuts and vanilla until dough comes together and forms a ball.
4. Wrap it in plastic wrap and refrigerate for 10 minutes
5. Take dough and roll into balls, place them open an ungreased cookie sheet
6. Using the prongs of a fork press to flatten the dough
7. Bake for 11 - 13 minutes
8. Cookie is still soft when it comes out at 13 minutes. Allow to cool completely
9. Keeps well for one week in an airtight container
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