Zesty and Delicious Almond Cookies

Monday 9th of January 2012

As I near the end of my second pregnancy I am enjoying the nesting faze. This time around I am a little more relaxed about cleanliness (last time I was cleaning the windows and kitchen shelves frantically) and more interested in filling the freezer and shelves with delicious and nutritious food for the family.

This recipe was inspired by one of my favourite, and well-used recipe books - Nourishing Traditions by Sally Fallon. There are not many recipe books I open frequently, and I have a shelf of recipe books, but this one includes all kinds of recipes I refer back to regularly. It has a section on fermented foods including cabbage sauerkraut and lacto-fermented pickles which we make when we can.

Fermented foods used to be part of all traditional diets as a way to preserve food. It also introduces beneficial bacteria to food which is essential for good health. Ever had antibiotics and been told to eat yogurt and/ or take a probiotic supplement? Including fermented foods in the diet daily helps to keep the bodies microbes (healthy and unhealthy) in balance. Natural yogurt is an obvious one, but if you can also include sauerkraut, kimchi (korean pickle) or other fermented vegetables, you will be doing your body a favour. Many natural health practioners believe illness begins in the gut and fermented foods can assist in keeping our digestion healthy.

... This blog was meant to be about my favourite cookies which maybe aren't so good for us as fermented foods, although they are relatively low in sugar with only 1/3 cup and added goodness from the ground almonds. I make these with gluten-free flour, usually a mix of rice flour and tapioca flour, but they work just as well with white wheat flour. Enjoy!

Almond Cookies

makes approx. 20 cookies

  • 1 1/2 cups almonds
  • 100g butter, softened
  • 1 free-range egg
  • 1 cup flour – gluten-free/ wheat
  • 1/3 cup sugar
  • pinch of sea salt
  • Grated rind of 1 lemon
  • 1 tsp vanilla essence
  • Whole almonds for decorating

Grind the almonds to a fine meal in a food processor. Add remaining ingredients and process until well blended.

Roll into walnut sized balls and arrange on a lined baking tray. Push a whole almond into each cookie, squashing down a little.

Bake at 170C for 20 –25 minutes until golden brown. Cool on the tray, then in an airtight container store in the fridge.

*This might be my last blog for a while depending on our new babies arrival time. I will write more about fermenting when I get a chance.