I finally got to my motherland covered with snow and welcoming me with single digits temperatures. How about that? 🙂 In the middle of winter there is nothing better, for me at least, than hot cocoa on a cold morning. And once I have a mug in my hands I also like to bite into something sweet (never too much of that!), and almond biscuit is a perfect choice. Crunchy source of fiber (every gram counts!) is extra tasty when soaked in cocoa or coffee. Exactly how I like it.
Recipe adapted from Martha Stewart’s Cookies.
- 1 cup whole almonds, toasted*
- 3/4 cup whole wheat flour
- 1/2 cup all purpose flour
- 1/3 cup packed light brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 stick (1/2 cup) butter, cold and cut into pieces
- 2 tablespoons ice water**
*To toast the almonds preheat oven to 350°F, place the in a shallow baking dish, and “bake” for ~15 minutes, until fragnant.
**Additionaly prepare small bowl with ice water and put there few ice cubes to keep the temperature low. When rolling the dough just dip your fingers in water as needed.
- Coarsely ground almonds in a food processor. –> The rest of the steps you may continue with food processor, but since I used mixer I will stick to it for the remaining instructions.
- In a mixer bowl mix together until well combined: almonds, both flours, brown sugar, salt and cinnamon.
- Add pieces of butter and either mix until crumbly texture is achieved OR rub butter in with your fingers.
- Continue mixing on low and add water, just enough so the mixture starts coming together on the sides of the bowl. Usually 2 tablespoons listed above is enough.
- Shape the dough into a ball, cover with plastic wrap and chill in the refrigerator for no longer than 30 minutes.
- Prepare your pastry board OR working space.
- Preheat the oven to 350°F.
- Line baking sheets with parchment paper.
- Lightly flour your work surface, take piece of the dough and roll it until ~1/4 inch thick. The dough will remain slightly crumbly, so take small pieces, enough for one or two 3 inch cokies. It will be easier to roll.
- Once cut out, transfer cookies using spatula to a baking sheet.
- Bake until edges are golden brown, ~30 minutes. Don’t forget to rotate the sheet halfway through.
- Let cool on baking sheets and enjoy!
Nutritional Info (one 3inch cookie): Cal 162, Prot 3g, Carb 14g, Fat 11g, Fiber 2g