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.

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