Almond Cookie Recipe (gluten free)

This recipe for almond cookies is fabulous!  It comes from my friend, Angie.  You need a food processor to grind the almonds.  If you have a small food processor, use the recipe as is.  I take mine times 2.5 and it is just the right size for my 9 cup food processor.  I don't usually take the time to put the almond slices on and instead of drizzling chocolate, I put Nutella on mine just before eating but they are delicious plain also.  These cookies freeze well but they also seem to keep just fine on the counter.  I've added some of my own notes based on my experience.

2 1\4 C whole almonds

3/4 C sugar or sugar substitute

2 egg whites

1 t almond extract or vanilla

32 almond slices (2 T) - decorate top of cookies

2 oz bittersweet chocolate, melted (optional)

Preheat oven to 350 degrees F.  Line two large cookie sheets with parchment paper or coat with nonstick cooking spray, set aside.  I use a baking stone and don't spray it and they don't stick - I've never tried a metal pan.

In food processor, combine whole almonds and sugar: cover and process until finely ground.  Add egg whites and almond/vanilla extract.  Cover and process until well mixed.

Using a well-rounded measuring teaspoonful of the almond mixture for each cookie shape into a crescent shape or ball.  Place 1 inch apart on prepared cookie sheets.  Place an almond slice atop each cookie.

Bake for 10 minutes, take out of oven and squash with a glass.  Put back in the the oven for 2 minutes.  Squashing the cookie seems to help the cookie bake more evenly - otherwise, it just stays in a ball and the center is not done.  Leave on pan for 5 minutes.  Transfer to wire racks; let cool.  If desired, transfer the warm melted chocolate to a resealable plastic bag.  Seal bag; cut a small hole in one corner.  Drizzle tops of cookies with melted chocolate.  Makes 32 cookies (that is a high estimate in my opinion though).

Freshly Milled Flour - Frequently Asked Questions

This weekend I am selling my flour at Holy Trinity Church in Beaverdale.  If you bought a bag, thank you!  I know you will love it!  Below are some of the common questions people have.  You can find out more info by looking at my previous posts on flour milling and looking at my baking experiments.

If you still have questions, let me know by posting a comment below and I will respond as soon as possible.


Q:  Why is freshly milled flour better than whole wheat flour from the store?

A:  Taste and nutrition.  Everything you make will taste noticeably better.  It is more nutritious than traditional store bought whole wheat because the vitamins have not had time to oxidize out.

Q:  Is this whole wheat flour?

A:  Yes,  it is 100% whole wheat - nothing added, nothing taken out.

Q:  How do I store the flour?

A:  Put it in the freezer as soon as you get home.  This will keep it fresh until ready for use. Then measure out what you need and bring to room temperature.  The flour will not freeze like a brick so you will be able to scoop it out.  For best results, use within a few months.

Q:  What should I make with my flour?

A:  Homemade bread will allow you to really taste the difference however pancakes, waffles, pizza crust, heartier cookies and cakes are wonderful too.  If the recipe works for whole wheat flour, this flour will do very well.  Recipes requiring a smoother flour (like sugar cookies) are not recommended.  If you are used to baking with whole wheat flour, you will be very happy with the improved taste.

Q:  What adjustments do I need to make in my baking?

A:  You need to use more flour when measuring by the cup because the flour is fluffier and has not had time to settle as much.  To compensate for this, you can gently pack the flour in the measuring cup like you are measuring brown sugar.  If the recipe is specifically for freshly milled flour, measure as you normally would.

Q:  Can I use a bread machine?

A:  Yes,  just make sure you pack the flour when measuring since you don't have the ability to add flour as needed like you would if you were hand kneading.  I don't use a bread machine personally so I don't have a

Q:  What type of wheat do you use?

A:  I use Prairie Gold hard white wheat which is certified chemical free.  I purchase my wheat from Baker's Pantry in Dallas Center.

Q:  Is milling your own flour time-consuming?

A:  Not at all!  Most of my time is spent doing the actual mixing, kneading, baking and eating.  The fresh flour just makes it worth the effort because everything tastes so much better.

Q:  How many cups are in a pound of freshly milled flour?

A:  About 4 cups = 1 pound



 

I Love Trader Joe's

I went to our new Trader Joe's for the first time today and it was marvelous.  I had no idea what I was looking for and, like the other shoppers, just wandered around the store, looking for anything that I thought I couldn't live without.  The staff was very helpful in answering my questions and seemed to really know what they were talking about.

Things I bought that I love:

Sweet Potato Bisque - this so delicious that I must go back and buy more!
Vanilla Greek Style Yogurt - put a dollop of this on the bisque and it is wonderful
Corn Puffs (like Pirate's Booty)
Pepitas - these are shelled pumpkin seeds - I got them because they are high in magnesium - they are rather tasty

They also have ABC cinnamon  crackers that I thought would be perfect for the classroom school snack however they were manufactured in a facility that also manufactures peanuts so that wasn't an option plus they were sold out.  I have tried these crackers though and they are really good so we will eat them at home. 

Healthy classroom snacks are proving to be a challenge but I did get a few ideas today - the corn puffs would work and they also have just regular popcorn in a big bag. Both of these are peanut-free AND they are reasonably priced.

If you have been to Trader Joe's, please post what wonderful things you have found that I must try.

Whole Wheat Bread Recipe (with notes for freshly milled flour)

Ingredients:

2 1/2 teaspoons instant yeast, or 1 packet active dry yeast
1 1/3 cups lukewarm water (use less if using fresh milk)
1/4 cup vegetable oil
1/4 cup honey, molasses, or maple syrup (I use honey)
3 ¾ cup freshly milled flour (I use hard white wheat)
1/4 cup nonfat dried milk OR use fresh milk and reduce water by ¼ cup
1 1/4 teaspoons salt

Optional: 2 T ground flaxseed (add toward the end of the kneading process)

Directions:

Yield: 1 loaf, 16 slices.

Prep: Stir yeast into lukewarm water. Set aside. Mill flour or get flour out of freezer to bring to room temp. Spray bread pan with Pam (do this now – before your hands get messy!). Have ½ cup flour handy so you can add to your dough as needed when kneading.

Mixing: In a large bowl, combine all of the ingredients including yeast and water and stir till the dough starts to leave the sides of the bowl. Let it sit about 20-30 minutes. Transfer the dough to a lightly floured surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine programmed for "dough" or "manual.") Add flour if dough is too sticky. Dough will still be somewhat sticky when you are done (your hands will be a mess – that is normal). Transfer the dough to your greased pan and allow to rise until rounded in pan (about 1 inch above the top of the pan), about 60 minutes, depending on the warmth of your kitchen. Be careful not to let the dough fall if you need to move it or when putting it in the oven. A finger pressed into the dough should leave a mark that rebounds slowly.

Baking: Bake the bread in a preheated 350°F oven for 37 minutes, tenting it lightly with aluminum foil after 20 minutes. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf). Remove the bread from the oven, and cool it on a wire rack before slicing. Store the bread in a plastic bag at room temperature.

If you use 3 mini loaf pans instead of one standard loaf pan, baking time is 25 minutes.

Notes on using freshly milled flour:

The fresher the better – milled within 24 hours gives the freshest taste. If you aren't using the flour immediately, store in the freezer.

Fresh flour is not as settled as store bought flour so you need more if measuring by the cup – this recipe has been adjusted.

If you get a good rise with this recipe, it may be a little too much for a standard loaf pan. You can put a small amount in a mini loaf pan if you need to.

Recipe adapted by Leslie Beck from King Arthur Flour.