Guest guest Posted July 8, 2005 Report Share Posted July 8, 2005 From Professional Vegetarian Cooking, Ken Bergeron (note: Florida crystals is a natural unprocessed sugar. You can substitute Sucanat or any dry sweetener of your choice - nb) Almond Coconut Cookies YIELD 20 TO 22 COOKIES 2 COOKIES AS A GARNISH These almond-based cookies can be used as a garnish for another dessert or be served after the last course as the final note of a meal. whole almonds, skin on 1 cup 126 grams Florida crystals 1/2 cup 105 grams non-sweetened shredded 1/2 cup 56 grams coconut cornstarch 2 tablespoons 16 grams baking powder 1 teaspoon 5.2 grams water 1/4 cup 60 milliliters vanilla extract 1/2 teaspoon 2.5 milliliters almond extract 1/4 teaspoon 1.25 milliliters chopped almonds 1/2 cup 63 grams Preheat oven to 325°F/170°C. In a food processor grind the almonds, Florida crystals, and coconut for 1 minute or until very fine. Add the cornstarch and baking powder and pulse a few times. Add the water and extracts and pulse a few times until combined. Using a tablespoon or 1/2 ounce/14 gram scoop, place mounds of mixture onto chopped almonds and press down to coat the tops of cookies with nuts. Place cookies, nut side up, on a parchment-lined or nonstick cookie sheet. Bake for about 12 minutes. Remove the cookies to a cooling rack. Variation: Use chopped hazelnuts or whole pine nuts to coat the tops of the cookies. Sesame Sunburst Cookies YIELD 24 COOKIES rolled oats 1 1/2 cups 150 grams sunflower seeds 1/2 cup 63 grams sesame tahini 6 tablespoons 90 milliliters maple syrup 2 cups 120 milliliters salt pinch pinch Combine all ingredients in a bowl and chill for a least 1 hour. This resting period allows the oats to soften and helps the cookies stick together. Preheat oven to 325°F/160°C. Place heaping tablespoons on parchment- lined baking sheet and bake for about 10 minutes. Variation: Combine all ingredients in a food processor and pulse a few times to mix. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2005 Report Share Posted July 8, 2005 These cookie recipes look interesting. What are Florida crystals? Rachael Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2005 Report Share Posted July 8, 2005 What will happen if I use maple syrup? cindy > " sunrat " <meritra > > > More cookies from Ken >Fri, 08 Jul 2005 16:42:30 -0000 > >From Professional Vegetarian Cooking, Ken Bergeron (note: Florida >crystals is a natural unprocessed sugar. You can substitute Sucanat or >any dry sweetener of your choice - nb) > >Almond Coconut Cookies >YIELD 20 TO 22 COOKIES 2 COOKIES AS A GARNISH >These almond-based cookies can be used as a garnish for another >dessert or be served after the last course as the final note of a >meal. > >whole almonds, skin on 1 cup 126 grams >Florida crystals 1/2 cup 105 grams >non-sweetened shredded 1/2 cup 56 grams >coconut >cornstarch 2 tablespoons 16 grams >baking powder 1 teaspoon 5.2 grams >water 1/4 cup 60 milliliters >vanilla extract 1/2 teaspoon 2.5 milliliters >almond extract 1/4 teaspoon 1.25 milliliters >chopped almonds 1/2 cup 63 grams > >Preheat oven to 325°F/170°C. In a food processor grind the almonds, >Florida crystals, and coconut for 1 minute or until very fine. Add >the cornstarch and baking powder and pulse a few times. Add the >water and extracts and pulse a few times until combined. > >Using a tablespoon or 1/2 ounce/14 gram scoop, place mounds of >mixture onto chopped almonds and press down to coat the tops of >cookies with nuts. Place cookies, nut side up, on a parchment-lined >or nonstick cookie sheet. Bake for about 12 minutes. Remove the >cookies to a cooling rack. > >Variation: Use chopped hazelnuts or whole pine nuts to coat the tops >of the cookies. > > >Sesame Sunburst Cookies >YIELD 24 COOKIES > >rolled oats 1 1/2 cups 150 grams >sunflower seeds 1/2 cup 63 grams >sesame tahini 6 tablespoons 90 milliliters >maple syrup 2 cups 120 milliliters >salt pinch pinch > >Combine all ingredients in a bowl and chill for a least 1 hour. This >resting period allows the oats to soften and helps the cookies stick >together. > >Preheat oven to 325°F/160°C. Place heaping tablespoons on parchment- >lined baking sheet and bake for about 10 minutes. > >Variation: Combine all ingredients in a food processor and pulse a >few times to mix. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2005 Report Share Posted July 8, 2005 At 01:01 PM 7/8/2005 -0400, Rachael VerNooy wrote: > >These cookie recipes look interesting. What are Florida crystals? Florida Crystals is a natural unprocessed sugar. You can substitute Sucanat, Turbinado or any dry sweetener of your choice The Florida Crystals site is at http://www.floridacrystals.com/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2005 Report Share Posted July 8, 2005 At 01:57 PM 7/8/2005 -0400, Cindy G wrote: > >What will happen if I use maple syrup? >cindy [snip] >>Florida crystals 1/2 cup 105 grams Let's see, maple syrup substitutes about one for one so you'd need to add the 1/2 cup of syrup for the same amount of sweetness but looking at the liquid ingredients below... >>water 1/4 cup 60 milliliters you could eliminate the water but you would still have added twice as much liquid as the recipe intended. You could 1. settle for a moister, less crisp (maybe soggy?) cookie, or 2. cut back the syrup to 1/4 cup for a less sweet cookie You could also exercise the first option, and bake at a lower temperature (eg. 300 F/148 C ) for a longer amount (eg. 15 minutes) of time, but this is speculation, and I have no idea how well this would work. If you try this, please let us know what you did and how they came out. Quote Link to comment Share on other sites More sharing options...
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