28 August 2013

almond cashew cookies with creme fraiche frosting




28 August 2013

For as long as I can remember, I have had a wicked sweet tooth. It was inherited to me by my mum, whose favorite treat is coconut ice cream. My mum is an incredible baker, so while growing up, my brothers & I were spoiled by the delicious goodies we would come home from school to. These days, instead of reaching for a chocolate-chip walnut cookie (which has always been my homemade favorite), I tend to indulge in way too much cheese. Aged, creamy, & pungent. Sometimes, though, in the lingering afternoon hours between lunch & dinner, I still crave something a bit sweet with a strong mug of French roast or a warming mug of chamomile. These shortbread-like cookies fit the bill. You can eat them with or without the frosting, but the creme fraiche adds a little bit of decadence to these nutty cookies. Either way, creating & enjoying sweet treats will always bring back comforting memories of my childhood.


almond cashew cookies. 
makes 16  2" cookies
Adapted from Roost 
1 3/4 cup almond flour
1 cup raw cashews
1/4 tsp coarse sea salt
1/4 tsp baking soda
1/4 cup honey
2 TBS coconut oil, at room temperature

  1. Preheat oven to 350 degrees F.
  2. Pulse the dry ingredients in a food processor. Add honey, oil, & then process until a crumbly dough forms. Pat into a ball & set aside.
  3. Lay a piece of parchment paper on the counter & place your dough onto the parchment. Lay another piece of parchment on top of the dough (this prevents the quite sticky dough from sticking to the rolling pin). Gently roll the dough to a 1/4" thickness and cut dough using a 2" cookie/biscuit cutter (honesty, I used the rim of a small jar & it worked out perfectly). Repeat until you have cut 12-16 cookies (you will need to reform the dough into a ball & re-roll it out flat to make this many cookies).
  4. Place cookies onto a parchment lined baking sheet and bake for 7-9 minutes. Remove from oven and allow to cool completely on the baking sheet before frosting.

creme fraiche frosting.
makes 1/2 cup

1/2 cup cold creme fraiche
2 tsp honey
1 tsp ground cinnamon

  1. Whisk ingredients together until thoroughly combined. Frost cooled cookies with a dollop of frosting.

Authors Note: Only frost cookies when you are ready to serve them, because the frosting will melt once it is left out too long. Therefore, store the frosting in the refrigerator until you are ready to use it.

happy eatings & cheers!
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