Thursday, September 9, 2010
Almond Thumbprint Cookies for a Sweet New Year
Tonight marks the start of Rosh Hashanah, the Jewish new year. I love the wonderful food traditions of my heritage. My friends always ask to be invited to holiday celebrations at my family's home because the food is so delicious. Who doesn't love matzo ball chicken soup, tsimmis, or latkas with sour cream and applesauce?.
One culinary custom for this night is to serve apples dipped in honey and a decadently sweet honey cake, representing our yearnings for a happy year to come. In honor of this holiday I made thumbprint cookies, which can be made without dairy if you are avoiding it or keeping Kosher. Shanah Tova!
Almond Thumbprint Cookies- gluten-free and dairy free
makes about 24 cookies
2 cups blanched, slivered almonds
3/4 cup gluten-free flour mix (I used Bob's Red Mill)
1/2 cup coconut oil (or mix of coconut oil and butter) melted
1/4 cup organic sugar
1 T maple syrup
1 tsp almond extract
1/2 tsp sea salt
a few tablespoons all fruit preserves (I like Bionaturae fruit spread)
Preheat oven to 325 degrees. In a food processor, grind almonds to a fine meal, then add the rest of the ingredients, one by one, except the fruit preserves. Grease a cookies sheet with a small dab of coconut oil. Roll the dough into small balls and place on the cookie sheet 1 inch apart. Bake for 5 minutes, then take the cookies out and using your thumb, press an indentation into the middle of each cookie. Turn oven up to 375 degrees. Fill with about a teaspoon of fruit preserves and return to the oven, baking about 15 more minutes, until cookies are brown on the edges. Allow cookies to cool at least 20 minutes before enjoying.
These cookies are best enjoyed with a sweet toddler who asks "Cookies ready?" many times before they pop out of the oven!
I'm sharing this post with Food Renegade's Fight Back Friday!