Almond Cookies
Yield: 12 cookies, 4 servings
½ cup raw almonds, unsoaked
¼ cup raw walnuts, unsoaked
Dash salt
½ cup pitted medjool dates, unsoaked
¼ teaspoon almond extract
¼ cup raisins or dried cherries, unsoaked, (optional)
¼ cup ground almonds
(1 cup raw almonds, unsoaked – Place in a food processor fitted with the S blade and process until finely ground. Store in a sealed container. Ground almonds will keep for one month in the refrigerator or 3 months in the freezer. Yield – 1 ¼ cup)
Place the almonds, walnuts, and salt in a food processor fitted with the S blade and process until coarsely chopped. Add the dates and almond extract and process until the mixture begins to stick together. Don’t over process: you should still see chunks of almonds and walnuts. Add the raisins, if desired and pulse briefly, just to mix. Remove from the food processor and place in a small mixing bowl.
Scoop about 1 tablespoon of the almond mixture into your hand and squeeze firmly until sticks together. Roll into a 1-inch ball and flatten slightly to make a cookie. Repeat until you have used up all the almond mixture. Roll each cookie in the ground almonds, and place on a plate. Chill at least 1 hour before serving. Stored in a sealed container, Almond Cookies will keep for up to one month in the refrigerator or 3 month in the freezer.
Variations:
For Chocolate Chip Cookies: Replace the raisins with chocolate or carob chips, and add 1 teaspoon orange zest, if desired. Although these cookies aren’t totally raw, they are much healthier than the traditional version.
For Schoolboy Cookies: Omit the raisins, and press a small square of dark chocolate onto the top of each cookie.
For Lemon Cookies: Replace the almond extract with lemon extract and add 1 teaspoon lemon zest.
Enjoy, Ruth Taylor
