It’s that time of year again…when those adorable little girls come knockin’ on the door, adorned with green sashes and bright smiles. Of course I’m talking about Girl Scout cookie time! Who can resist the urge to buy a box or two? Well, not the Cowie Clan that’s for sure. Here in the Lou, we are surrounded by these little cookie entrepreneurs, peddling their irresistible goods at our doorstep. We order a box or two from each girl, then anxiously await cookie delivery a few weeks later. Then, in a matter of days, all of the cookies are gobbled up and gone until the following year when the Girl Scouts come knockin’ again.
In the meantime, we try to calm our inner Cookie Monster with healthier cookie options such as these Spanish Flourless Almond Cookies, or Almendrados. I came across the recipe in a new cookbook from Cooking Light called Global Kitchen, the World’s Most Delicious Food Made Easy. Just about every page of this 300-plus cookbook has recipes from around the world that I look forward to trying.
If you would like to get your hands on this fabulous cookbook, today might be your lucky day! The fine people at Cooking Light sent me an extra copy of this latest cookbook to offer as a giveaway to my readers. To enter the Global Kitchen Cookbook Giveaway, simply use the Rafflecopter tool below. The giveaway is open to U.S. residents and will close next week on March 12th. The winner will be randomly selected and contacted for snail mail address.
Question: what’s your favorite type of Girl Scout Cookie?a Rafflecopter giveaway
until next time...
Flourless Almond Cookies (recipe adapted from Cooking Light's new cookbook Global Kitchen)
Ingredients (be sure to see notes below)
- 1 cup blanched almond flour
- 1 cup almond meal
- 1/2 cup sugar
- 4 tsp. grated Meyer lemon rind
- dash salt
- 1 egg (we used Good Earth Egg Company)
- 10 drops rose water (optional)
- Cooking spray
- 1 tsp. ground cinnamon
- 20 whole blanched almonds
- Preheat oven to 350.
- In a medium mixing bowl, combine almond flour, almond meal, sugar, lemon rind, salt, egg and rose water (if using) until dough forms.
- Shape into 20 balls about 1 tablespoon each. Place about 1 inch apart on cookie sheet coated with cooking spray.
- Sprinkle with cinnamon, then press one whole almond onto top of each cookie.
- Bake at 350 until edges are golden brown, about 15 minutes.
- I found blanched almond flour and almond meal in the store so I used 1 cup of each for these cookies. The original recipe calls for 2 cups blanched almonds (ground in food processor) so feel free to use instead if you wish.
- I also added several drops of rose water to the batch to moisten a bit and also to add a ever-so-slight hint of floral essence to the cookies. Feel free to use regular water if dough needs a bit of moistness, or skip altogether.
- Lastly, I used grated Meyer lemon rind because that is what I had. Feel free to use regular lemon instead as the original recipe suggests.
Disclosure- as a member of the Cooking Light Bloggers Connection, two copies of this cookbook were sent to me- one for me to keep, the other to share with you. As always, all of the thoughts and opinions are my own.