So my husband comes from a culture where dessert is King! That and a King get's dessert! I do enjoy baking and am still determined that we can follow a paleo diet without him having to give up something that is so ingrained in him. I have been playing around with this recipe for a couple of months. I think I have hit upon the right combination when my husband returned after 2 weeks of TDY to say, "I've been dreaming about those almond cookies." We have a winner! (I think!) So here's how I make them:
Oven @ 350
1/4 c. grassfed butter
2 whole eggs or 3-4 whites
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp. vanilla
Honey *to taste*
Optional: Molasses *to taste* (Hubby and I really like it cuz it adds a smokey dark flavor but it's up to you!)
If you want to make it 100% no carb you can probably use Sucralose (brand name Splenda or Stevia or some other non-caloric sweetener.)
3-3.5 c. whole blanched almonds milled into almond meal*.
In food processor, put in butter (I melt mine slightly first), eggs, soda, powder & vanilla. Blend. Then add your sweetener to your taste. Add your almond meal - probably 2.5 cups at first. Check to see the consistency once blended. The consistency needs to be as such that a cookie dough scooper can scoop it out and it will remain in a ball shape once on the cookie sheet. If it loses it's shape, it will be a very flat but delicious cookie once you take it out. If it's not thick enough add more almond. Check the taste again to make sure it's where you like it. Now scoop them out, a dozen per cookie sheet and bake for 6-8 minutes. Yum!!!
*I blanch my own almonds and use the ever wondrous magic bullet and flat blade to mill my almonds. It's probably pretty approximate but if you are so lucky as to have purchased almond flour pre-milled, just judge by the cookie scoop method. It should ultimately be stiff enough to stand alone before baking.
Enjoy and let me know what you think! They should be crispy on the outside but stay nice and soft on the inside!!!!
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