Almond Cardamom Cookies

I found this blog recently after it was mentioned in NYT's Dining and Wine. These cookies are gluten-free and can be made vegan depending on your butter vs. shortening choice.
The cookies ended up tasting delicious, although I did have some major issues with the consistency. I ended up baking them more than 3x the time suggested (every time I would tap them lightly in the oven to see if they were done, the almond meal batter would just stick to my finger), but I'm wondering if it was a result of the vegetable shortening? Next time I'll probably go with butter, but otherwise, these really did taste delicious!

Ingredients

1/2 cup of unsalted butter or vegan vegetable shortening (if going the vegan route)
10 tbs of powdered sugar
3/4 cup of almond meal
1/2 cup of besan (chickpea )flour
2 Tbs of sorghum flour
1/4 tsp of green cardamom powder (tip for making the powder here)
1/8 tsp of salt
parchment paper

Directions
1.  Sift the almond meal, besan flour and sorghum flour together
2.  Add in:
  1/4 tsp of cardamom powder
  1/8 tsp of salt
3.  Set it aside
  In another bowl cream together:
  1 stick of softened unsalted butter
  10 Tbs of powdered sugar

4. Mix them gently together.
5. The dough is going to be a bit sticky and loose, but gather it up as best you can, roll it into a ball, wrap it in a bit of saran wrap and pop it in the fridge to take a nap for about 20 minutes.

6. Preheat the oven to 300 degrees.
7. Line a cookie sheet with parchment paper.
8. Take out the dough and knead it a bit... only 3 or 4 times, then nip off little bits.
9. Roll each one into a little ball and put it on the cookie sheet.
10. Pop an almond on top.


11. Now back into the fridge again for another 15 minute cat nap.
12. Then take them out and put them in the oven on the middle rack for about 22 minutes or so. (note: Mine needed almost an hour?! Altitude perhaps?)
13. The cookies should stay on the light side of done. You can tell when they're ready when they're light brown on the bottom.
14. Take them out of the oven.
15. Let them sit on the cookie sheet for another 5 minutes then move them to a cooling rack.

The unbaked cookies

Blueberry Almond Baked French Toast Casserole

This recipe was adapted from Ellie Krieger's Food Network version, but with a few significant changes.
It turned out wonderfully -- we devoured it for breakfast and finished off the little that remained after dinner, reheated with vanilla ice cream topped with more cinnamon sugar.
If you hate the consistency of bread pudding and super-moist casserole-like things, you might find this too soft for your taste (though you can always play with liquid amount and bake time too to let the top get a little more crispy).

Ingredients
Cooking spray
1 whole-wheat baguette/french loaf (about 18 inches long, 12-16 ounces), cut into 1-inch cubes or thick slices
2 large eggs
6 large egg whites
1/2 cups vanilla almond milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/3 cup pure maple syrup
2 cups fresh blueberries (or frozen, rinsed and drained)
1/3 cup sliced almonds
4 tablespoons dark brown sugar, +2-3Tbsp for right before baking

Spray a 9 by 13-inch baking pan with cooking spray. Arrange the bread in the baking pan. Whisk together the eggs, egg whites, milk, vanilla, cinnamon and maple syrup. Pour the egg mixture over the bread in the pan, spreading it around so the liquid saturates the bread. Scatter the blueberries evenly on top and sprinkle with the almonds and brown sugar. Cover and refrigerate overnight.

Preheat the oven to 350 degrees F. Uncover the baking pan, sprinkle with additional sugar and perhaps more almonds, and bake for 40 to 50 minutes. Serve warm, cold or at room temperature.

Cranberry Coconut Avalanche Bars

For a mom who doesn't like peanut butter, a Mother's Day adaptation of the chocolate/PB avalanche bars...

12oz bag white chocolate chips
1/3 cup almond butter
3 cups Rice Krispies, or "Puffed Rice" if you're buying generic
1 2/3 cups mini marshmallows
1/3 cup dried cranberries
1/3 cup white chocolate chips
1/3 cup sredded coconut
1/3 cup slivered almonds

Lightly grease a 9x9 pan (or 8x8 if you prefer thicker bars)
1. In microwave-safe bowl dump in white chips and heat on med power for 1 minute. Stir and continue in 30 second increments until chips are melted.
2. Combine the almond butter with the melted chips
3. Add the krispies.
4. Let cool approx 15 - 20 minutes stirring every 5 minutes or so to help cool.
5. Add the marshmallows, white chocolate chips, craisens, coconut, and almonds and stir to combine.
6. Dump mixture into the prepared pan and spread evenly, pressing lightly with the back of your spoon, but do not compact too much, otherwise they will get hard.
7. Press some remaining white chocolate chips, almonds, and craisens into the top for garnish.
When the bars are completely cooled cut into squares and enjoy!

Sweet and Spicy Almonds

A favorite of Scott's (who got the recipe from a co-worker, who originally got it from a cooking magazine but not sure where??), these sweet and salty almonds also pack some heat. Seriously addictive!

Ingredients

2 1/2 cups unblanched, raw almonds

1/4 cup sugar

1 1/2 tsp coarse salt

1 tsp cayenne pepper

1 Tbsp honey

1 Tbsp water

1 tsp olive oil

Directions

1. Preheat oven to 350.

2. Spread almonds on a rimmed baking sheet; toast until fragrant, about 10 minutes

3. In a large bowl, combine sugar, salt, and pepper

4. In a large skillet over medium heat, cook 1 Tbsp honey and 1 Tbsp water with 1 tsp olive oil, stirring until combined, about 1 minute.

5. Add almonds; toss to coat

6. Transfer nuts to sugar mixture (do not scrape extra glaze into bowl); toss to coat

7. Cool in a single layer.

Nuts will keep for up to 2 weeks -- let cool completely, then store in an airtight container.