It has taken great restraint to refrain from posting holiday recipes since Thanksgiving ended. But the time has come to start sharing some of the wonderful food we’ll be enjoying this season. Cookies are a big part of our Christmas. I have quite a few that are the same from year to year, but with so many flavorful cookie recipes out there, I am compelled to try one or two new ones each year. And then share them here.
It’s hard to go wrong with a chocolate and almond combination. These traditional crumbly cookies from the Basilicata region of Italy are flavored with Strega, an Italian herbal liqueur. Strega has a proprietary mix of 70 herbs and spices, including cinnamon, iris, juniper, mint, fennel, and saffron. Saffron gives Strega its signature yellow color and shares the spotlight with mint and juniper as the most pronounced flavors in the liqueur. There is also a touch of honey in it. The various herbal flavors and aromas blend together as the liqueur ages in ash barrels. Strega’s unique taste adds a special touch to these cookies!
Chocolate Almond Cookies
Chocolate Almond Cookies (adapted from saveur.com) Makes about 3 dozen cookies
Ingredients:
- 1/2 teaspoon baking powder
- 1 3/4 cups almond flour
- 2 tablespoons almonds, roughly chopped
- 1 1/2 cups + 2 tablespoons flour
- 1 cup sugar
- 2 tablespoons chocolate chips
- 1 tablespoon cocoa powder
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/2 cup Strega liqueur
- 1/3 cup coffee, at room temperature
Instructions:
Heat the oven to 325°. Line 2 baking sheets with Silpat mats or grease 2 parchment-lined baking sheets with butter and set them aside. In a small bowl, whisk together the baking powder and 1 tablespoon of lukewarm water until it is dissolved, about 20 seconds.
Combine the almond flour and chopped almonds, flour, sugar, chocolate chips, cocoa powder, oil, and salt in a large bowl.
Combine the almond flour, almonds, flour, sugar, chocolate chips, cocoa powder, oil, and salt in a large bowl.
With a wooden spoon, vigorously stir in the baking powder mixture, liqueur, and coffee to form a wet dough.
The dough will be moist.
Divide the dough into 1-ounce portions. Roll the dough portions into balls and transfer them to the prepared baking sheets, spaced about 1-inch apart.
Bake the cookies & allow them to cool.
Chocolate & almonds with a touch of herbs!
Bake the cookies until they are set, about 30 minutes. Transfer the cookies to racks and allow them to cool until they are firm before serving.
The hint of herbs, spices, and honey makes these cookies unique! ~Linda
Chocolate Almond Cookies (adapted from saveur.com) Makes about 3 dozen cookies
Ingredients:
- 1/2 teaspoon baking powder
- 1 3/4 cups almond flour
- 2 tablespoons almonds, roughly chopped
- 1 1/2 cups + 2 tablespoons flour
- 1 cup sugar
- 2 tablespoons chocolate chips
- 1 tablespoon cocoa powder
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/2 cup Strega liqueur
- 1/3 cup coffee, at room temperature
Instructions:
Heat the oven to 325°F. Line 2 baking sheets with Silpat mats or grease 2 parchment-lined baking sheets with butter and set them aside. In a small bowl, whisk together the baking powder and 1 tablespoon of lukewarm water until it is dissolved, about 20 seconds.
Combine the almond flour and chopped almonds, flour, sugar, chocolate chips, cocoa powder, oil, and salt in a large bowl. With a wooden spoon, vigorously stir in the baking powder mixture, liqueur, and coffee to form a wet dough.
Divide the dough into 1-ounce portions. Roll the dough portions into balls and transfer them to the prepared baking sheets, spaced about 1-inch apart. Bake the cookies until they are set, about 30 minutes. Transfer the cookies to racks and allow them to cool until they are firm before serving.