Almondy Cookies

Fairly often when I pick up my son from Waldorf kindergarten, there’s some little treat they’ve made that Frau F. insists I try. I’m not one to ever turn down a treat. Once not too long ago there were these tiny almond-meal cookies that I just couldn’t stop thinking about later. Such great texture, not too sweet, perfect. When I asked for the recipe, though, Frau F. said it was something her daughter had made up and she didn’t really have a recipe. Rats!

I kept obsessing and finally found this recipe, then altered it to suit me. In Germany, there seem to be a lot of tiny cookie cutters, which I just love. I mean, sometimes you only want a little bite, right? Or a bunch of little bites. The cookies just seem better that way. Unfortunately we don’t have but a couple itty bitty cutters, since the kitchen store was nearly sold out last time I looked, but I’ll try again.

Yeah, I know this is kind of a Christmas post in January, but who says you can’t make cookies now? Who?

The cookies turned out really well. Very tender and great flavor, though they don’t look like anything special at first glance. They were all gone in a flash.

ALMONDY COOKIES  (heavily adapted from cooks.com)

250 grams butter (2 sticks plus 1 1/2 TB or so)

1/2 cup white sugar

1/4 cup brown sugar

1 egg

1/4 tsp. almond extract

1 1/2 cups almond meal

1 cup  all purpose flour

2 cups spelt flour (did I use white or whole grain? I can’t remember but either is fine)

pinch of salt

Cream together butter, sugar, egg, and almond extract. Beat in flour, almond meal, and salt.

Make a ball and flatten it, wrap in wax paper and place in the fridge for an hour or a day.

Preheat oven to 325°, roll out dough, and use cutters to cut shapes. Ours were a little thicker—in the 1/4 inch range but you could go thinner, depending on how crispy or chewy you want yours. Just watch the time—you definitely don’t want to overcook them.

Bake for 8-10 minutes. They should be very lightly browned.

**

The words on the cookies is an inside joke. Santa brought a nifty contraption that allows you to print words on your cookies. Little Miss wanted to print everyone’s names, but the letters are really too fiddly and tiny to do that much work. I told her to pick one word we could print on lots of cookies. She came up with “Leibniz,” which is the cookie brand of Hannover’s famous Bahlsen factory. This cracked me up, as it’s like printing “Keebler” on your homemade cookies.

Leibniz, the father of calculus, was from Hannover, and they love to name things after him here. So awesome.

Oh, we also tried these Swedish Rye Cookies from 101 cookbooks. They rocked.

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3 thoughts on “Almondy Cookies

  1. Pingback: Gluten-Free Almondy Cut-Out Cookies | Emily Smith Pearce

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