This super easy and super fast cookie is …well, super Yummy! No butter or oil is required not even to grease the baking sheet. Yet the cookies are crisp chewy, a bit heavy yet tender – and with my recipe not too sweet either. I love them with my evening tea and sometimes with my morning coffee.
- 1 egg
- 2 cups almond flour blanched
- ½ cup raw cane sugar
- 15 raw whole almonds to top the cookie (optional)
Preheat the oven to 300 F
In a medium bowl, whisk the egg and cane sugar using your hand mixer’s one beater for 1-2 minutes.
Slowly add in the almond flour while continuing to blend the mix. When the dough gets too thick to move by the electric mixer, clean the beater off the dough and fold with your hands if necessary to get homogenous – and very sticky – dough.
Flatten each small ball on the palm of your hand and place it on the prepared lined baking sheet. Leave at least 1 inch space between the balls. There is no need to grease the sheet as almond flour’s natural oil is released by heat, preventing the cookies from sticking to the baking sheet.
Bake in the preheated oven for 15 to 20 minutes until set in the center and golden brown at the bottom. Feel free to peek in for inspection by opening the oven’s door; it would not damage the baking process as it would in case of baking a cake for example.
Remove from the oven and place on a counter for 10 minutes, then transfer cookies to a cooling rack until they are completely cool.
Before peach season is over, try this hearty and delicious dessert with fresh peach. I modified the original recipe a bit, and inspired by Iranian ice creams, also added dissolved saffron and silvered pistachio for topping. It turned tasty, pretty and fruity fresh!
Ingredients (serving 2) Read the rest of this entry »
Walnuts and almonds are so good for your health: they are said to prevent heart disease and lung and prostate cancer and nourish brain cells. Walnuts and almonds also contain healthy calories and healthy fats. In fact, those who incorporate these two nuts into their regular diet are said to be less likely to gain weight.
I love walnuts with my tea and feta for breakfast; and I usually use almonds on my salad. My favorite nut dish however, is the one on the picture. Just on its own, as a side dish, appetizer, filler, snack, and with bear as a chaser or “mazeh”. Read the rest of this entry »
What do you know about Okra, also known as lady finger? Well, before doing some search for this post, I only knew that in Iran, especially in Khoozestan, it is used to make “khoresh-e Baamieh” or Okra stew with. Let’s get into some of the things I learned about Okra, before sharing the recipe I already knew for it:
Okra is a flowering plant in the mallow family; an annual herb that is widely cultivated for its edible green seed pods in tropical, subtropical and warm temperate climates, and a hardy plant that can grow even with less water and in hot conditions. For full Botanical description check out wiki .
Have you ever tasted this crunchy, refreshing and colorful berry-like fruit?
Did you know that Pomegranate is native to the area of modern Iraq and Iran, spread to Northern India, and is one of the most ancient fruits? Read the rest of this entry »
A few days ago I had an irresistible urge for some kind of refreshing, low-sugar, fruit-based dessert, which obviously had to be homemade!
I could not quite pinpoint what I needed to make or to bake, but ideas from various food blogs and books kept bubbling in my head while I went to the market. This is what I came up with – partly-improvised, cooked pears & peach, with honey and cinnamon. The result was absolutely satisfying to my nagging urge for a healthy dessert!
While blueberries are still in season, I thought I would make a post to remind us of its health benefits. They are said to:
Improve short term memory loss; Ameliorate age-related declines in neural and cognitive function; Protect against degeneration of the retina; Promote urinary tract health; Act as a potent anti-inflammatory agent and COX-2 inhibitor; Improve glucose metabolism through the activity of chologenic acid; Reduce the risk of some cancers (source and here). Read the rest of this entry »