The holidays are finally here and I am beyond excited! The smell of freshly baked cookies permeating my entire house brings such comfort. I love sitting down at the beginning of December and making a list of recipes that will end up in my holiday gift baskets. I can attest to Carmi’s love of baking during the holidays. I believe she and I were 12 or 13 years old when I was lucky enough to receive an amazing basket full of delicious treats as my Christmas gift that year. YUM!!
Last week Carmi started off our Holiday Baking Series with a cookie recipe dedicated to her daughter. This week I will share one of my son JJ’s favorite cookies.
My son JJ absolutely loves nuts in just about all baked goods. These Almond Wedding Cookies were always one of his favorites but I could take them or leave them. I never could put my finger on why I didn’t really care for them when we would purchase them from the store. I then realized it was the fact that cookies containing nuts go rancid (due to the natural oils) and are missing that fresh nutty taste. I decided to try this recipe myself and to grind my almonds fresh using the Nut Grater attachment for the Ankarsrum Meat Mincer. Click HERE to watch a brief video tutorial on the Meat Mincer and Nut Grater attachments.
You want to be sure to use raw, whole almonds when using the nut grater. Also be sure to use the shield that comes with the meat mincer. The almond flour seems to cause some static electricity so the shield will help minimize the amount of nut flour that goes flying.
I was able to make these cookies with whole wheat pastry flour, gluten free flour and all purpose white flour. They all turned out fantastic and even tasted better a few days after I made them.
Stay tuned for the next installments in our Holiday Baking Series.
Almond Wedding Cookie
12 Tbsp. butter, softed
1/3 cup powdered sugar + more for dusting*
1/2 tsp. salt
3/4 cup almond meal
2 tsp. vanilla
1 1/2 cup all-purpose flour**
Preheat oven to 325º
Place meat mincer attachment onto the Ankarsrum Original base. Attach the nut grater attachment onto the meat mincer. Position a small bowl under the attachment. Run about 1/2 cup whole raw almonds through the nut grater to produce about 3/4 cups almond meal. Set aside.
Position the Double Whisk Bowl onto the Ankarsrum Original base using the single wire batter whips. Cream butter, powdered sugar and salt together. Beat until light and fluffy with the speed knob set to about 5 o’clock.
Turn speed down to low (12 o’clock) and add almond meal and vanilla. Gradually add flour and mix well.
Using a small cookie scoop, scoop balls onto an ungreased cookie sheet and bake for 15-20 minutes. Do not brown! Transfer cookies onto a wire rack and cool slightly, then roll each cookie in the extra powdered sugar.
Yield: About 30 cookies
*Chef’s Note: 1/3 cup powdered Honey Granules (aka Sucanat w/ Honey) can be used in place of the powdered sugar. Powder the honey granules using a blender.
**Chef’s Note: To use whole wheat pastry flour or Soft Wheat, increase amount to 1 3/4 cup.
Gluten Free Version: Use 1/2 cup each: sorghum flour, tapioca flour and rice flour.