Chadya's Kitchen Dramas: Baklava Cookies

Thursday, September 10, 2009

Baklava Cookies

I invented these because one of my specialties is Baklava and serpent cake (like a coiled snake of baklava), which i usually make with almonds in place of pistachios. I love my baklava, but i hate two things about it

a. it takes forever and makes a giant mess and

b. it is a big pile of fat and sugar. i mean butter and sugar filled with butter and sugar and covered in sugar syrup. sounds like heaven huh, but the more i think about it, i should probably never make it.

And so I have invented these cookies, which are moist, nutty, buttery, and yummy. It is basically an adaptation of the filling of baklava. it also only takes one bowl to create, which is great. its a simple recipe with minimal ingredients, and well, i justify the cookie part with the protein and vitamins from the almonds. its also not too sweet, only one cup sugar for 4 cups dry ingredients.

so here goes.

2 sticks butter or 1 cup ghee, room temperature
4 cups almonds, whole (i dont believe in blanched almonds, as they are never affordable, and i like the little brown bits from the skin, and the skin has important nutrients)
2 cups flour
1 cup sugar
1 tsp vanilla or almond extract
1 tsp baking powder
1/2 tsp baking soda
2 eggs
about 30 whole almonds for garnish

mix together the butter or ghee, sugar, and vanilla. grind the almonds in a food processor until a course meal is formed. do not over process or it will become almond butter. mix two cups of this meal with the butter mixture. add eggs, soda, and baking powder. Add the flour and mix until a dough is formed. form into tight one inch balls, press the center to make an indentation. place one almond in the well. bake at 350 degrees for about 15 minutes or until you see the bottoms start to brown. halfway through, press down the almonds into the dough so they stick. cool completely.

1 comment:

AndreaSeptember 10, 2009 at 10:27 PM
yum, those sound good.
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About This Blog

I am here because my Facebook account is overwhelmingly dominated by food and recipe postings. Being that I love to share new ideas, and I love to invent new recipes, I am here. typing little letters on a page. little letters that add up to my version of art, when my life is too chaotic and busy to paint a painting, or anythings else. I am a mom and I work full time. I find that, in order to get my creativity fix, I must combine my household duties with my artwork. Thus my kitchen dramas.

I appreciate the critique of my Toddler, who loves his food. A design is nothing if not given his seal of approval, big wide eyes and an MMMMMMM. (this is emphasized especially in the case of COOKIE DOUGH!)

I also would like to point out that some ingredients used, while they can be expensive, can be found more reasonably priced if you are careful. i will include shopping tips when these cases arise. I often need the services of my local asian, mexican, and arabian markets for ingredients. Know where yours is.

With the shift in emphasis on organic and more healthful ingredients, remember that substitutions can be made for white sugar, white flour, butter, and so on. The best thing about cooking is that a recipe can be simply a template, and like this blog can be customized. Most of my recipes are my interpretations on a classic, or a general formula. like a quick bread or a cookie can be made from anything, if you know the ratios.

And so, without further ado, I will introduce my blog, where pungent and spicy ingredients like vinegar, capers, smoked fish, anchovies, bleu cheese, curry, and peppers take center stage. Where a great cookie can be inspired by a great cocktail, or a simple peppercorn. where bread is never ever made in a food processor, and rarely is a box used, as getting your hands dirty is almost a requirement.