I made the best cookies yesterday. Almond flour, dates, apricots, raisins, and pine nuts. No Wheat! No Sugar! And Delicious!
Here it is: adapted from a recipe by Ellie Krieger that ran in the Oregonian this week.
1 c almond flour (85g)
Pinch salt
1/2 c pitted and quartered Medjool dates (75g)
1/2 c quartered dried apricots (unsulfured Turkish) (75g)
1/2 c golden raisins (I used raisins we dried from our Muskat grape vine)(75g)
1 large egg white
1/4 t almond extract
1.5 cups raw, unsalted pine nuts (215g)
Process flour, apricots, raisins, dates, and salt until it’s ground like damp, course, bread crumbs.
Lightly beat egg white and almond extract. Process into the mix until it becomes a smooth, slightly sticky paste. Chill the mix for one hour (or longer).
Preheat the oven to 300. Cover a baking sheet with parchment paper.
Wet hands help with the next step.
When the mix has chilled, use a teaspoon to scoop - then roll into a ball - spoons full of paste. Roll them in the pine nuts and place on the tray. Gently press down slightly to flatten the cookies.
Bake for 30 minutes, they may take 10 minutes longer depending on the thickness.
Yield: about 24.
Fast and easy — if your 1988 Cuisinart chopping blade doesn’t break! Mine did so I used a knife to chop the fruit and flour, then a small mortar and pestle to make a paste. It was a hassle so I don’t recommend making this without a food processor. 💚😂
Eat well
&
Love Big
xoxo
Nancy
