Recipe: Super Simple Almond Cookies
This is maybe the one moment in time where a recipe without a lot of steps and learning curves is actually preferred. Many of us are suddenly drenched with the one resource we used to despair of ever finding enough of: time. I’m finally tackling sourdough. A friend is stress-baking babka. Now could be your moment to master puff pastry! But also: depression and worry are debilitating. And sometimes you have an urgent need for cookies to eat on the couch. This is an easy cookie that works with whatever nut you happen to have on hand and is ready to bake in about 5 minutes. Almonds, pecans, cashews, walnuts, hazelnuts and pistachios, alone and in combination, all work well.
As written here, the yield is a totally reasonable amount of cookies to be home alone with, and the recipe also doubles easily if you happen to be shut in with other people or feel like leaving cookies on someone’s doorstep. On occasion, I’ve zipped them up by including a few slices of candied ginger or a little red or black pepper. I’ve also sometimes dipped them in chocolate. Mostly I’ve just made and eaten them as is.
Super Simple Almond Cookies
Makes about one dozen
1 cup almonds, or any other nut
¼ cup maple syrup
½ teaspoon kosher or flaky sea salt
½ teaspoon vanilla extract
2 cardamom pods, shells removed or ¼ teaspoon ground cardamom
2 teaspoons water
1. Preheat the oven to 325°F, and line a baking sheet with parchment.
2. Put all the ingredients into the bowl of a food processor and pulse, scraping down the sides every few pulses, until you have a coarsely ground, uniform mixture.
3. Using two teaspoons, compact small portions of the mixture into little egg-shaped balls. Place these onto the parchment-lined pan; they can be quite close together as they do not spread. Bake 15-20 minutes or until they are lightly golden on the edges and underneath.
4. The cookies will firm as they cool. Once cool, store airtight at room temperature. These keep like a dream and are also well suited to mailing.
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