anna brones

writer + artist + activist

Posts Tagged ‘cookies

Sliced Rye and Almond Pepparkakor

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Growing up, we always made a recipe out of the classic Swedish baking book Sju sorters kakor, called Franska pepparkakor, French gingersnaps, for Christmas. Why they were French I am not entirely sure. I have lived in France and never encountered anything similar.

A more apt name is skurna pepparkor, sliced gingersnaps. I like making these because they take much less time than rolling out and cutting traditional pepparkakor but still use the same iconic seasonal spices. This year, I adapted the recipe to be a little less sweet and also be made with 100% rye flour. I like making whole grain cookies, because they are far more robust in flavor than baking with traditional all-purpose flour.

These cookies are great on their own, but also pair very well with a little blue cheese. And a mug of glögg of course.

Sliced Rye and Almond Pepparkakor

Ingredients:

1 cup (5 ounces, 140 grams) almonds, coarsely chopped
1 cup (8 ounces, 225 grams) butter, room temperature
1/4 cup (1.75 ounces, 50 gram) sugar
1/4 cup (60 milliliters) molasses
4 teaspoons ground ginger
4 teaspoons ground cinnamon
4 teaspoons ground nutmeg
4 teaspoons cardamom
2 teaspoons cloves
1 teaspoon black pepper
Zest of one orange
1 teaspoon baking soda
2 1/2 cups (8.75 ounces, 250 grams) rye flour

Preparation:

Chop the almonds and set them aside.

Cream the butter, sugar and molasses, then mix in the spices and orange zest until well blended.

Mix the baking soda with the flour, then add to the wet ingredients. Work the dough together (it will be quite sticky).

Form the dough into cylinders, about 12 inches long and wrap in parchment paper or a tea towel. Refrigerate for at least 30 minutes. (Note: the dough lasts for a few days in the refrigerator so if you don’t get around to baking them right away it’s totally fine.)

Grease a baking tray and cut dough into thin slices. Place the slices on the tray and bake at 375ºF (180ºC) for 10 to 12 minutes.The cookies don’t spread out very much, so you can put them pretty close to each other.

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Written by Anna Brones

December 22, 2017 at 07:36

Recipe: Chocolate Covered Ginger Almond Cookies with Whiskey

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Chocolate Covered Whiskey Ginger Almond Cookies by Anna Brones

Concocted a mean Christmas cookie this weekend. You should probably bake up a batch. The full story is up over on Foodie Underground, but sharing the recipe here. And yes, they’re made with ground almonds, so no flour involved!

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Written by Anna Brones

December 23, 2014 at 09:01

Carrot Cake Cookies (Made with Almond Butter!)

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carrot cake cookies

I came up with a recipe for carrot cake cookies this week that involves no flour whatsoever. Nope, it’s all almond butter. The entire batch went in one day of course, but hey, you’re eating carrots, so who has time to feel guilty?

The recipe is over on Foodie Underground, but I can tell you it’s as simple as having some carrots and almond butter and a few spices on hand.

Written by Anna Brones

February 21, 2014 at 10:30

Recipe: Flourless Peanut Butter & Chocolate Chip Cookies

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Time is of the essence when I cook; the easier the better. Which is why I am all for recipes that require minimal ingredients and prep time. Enter these peanut butter cookies which are so easy it’s almost stupid.

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Recipe: Buckwheat Pumpkin Oatmeal Cookies

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There’s something calming about the kitchen, and when I have an epically long to do list ,I’ve been known to bake things. It could be hereditary, having a mother that more times than I can count has gotten up at 5:30am to make pesto. “That’s normal,” as we both like to say.

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Written by Anna Brones

November 22, 2011 at 17:29

Window Food

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Love this concept fresh out of San Francisco, which I came across while writing this week’s Foodie Underground. It’s called Fat Cookies and they’re serving fresh baked goods straight out of their second story window with the good ole bag and string combo.

 

Image: sandwichgirl

Written by Anna Brones

February 22, 2011 at 08:10

Posted in Food + Recipes

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