Almond Cookies

• 1/2 cup raw almonds, unsoaked
• 1/4 cup raw walnuts, unsoaked
• dash salt
• 3/4 cup pitted medjool dates, unsoaked
• 1/4 tsp almond extract
• 1/4 cup raisins or dried cherries, unsoaked (optional)
• 1/4 cup ground almonds

Place the almonds, walnuts and salt in a food processor fitted with the S blade and process until coarsely chopped.  Add the dates and almond extract and process until the mixture begins to stick together.  Don't overprocess; you should still see chunks of almonds and walnuts.  Add the raisins, if desired, and pulse briefly, just to mix.  Remove from the food processor and place in a small mixing bowl.

Scoop about 1 tbsp of the almond mixture into your hand and squeeze firmly until it sticks together.  Roll into a 1" ball and flatten slightly to make a cookie.  Repeat until you have used up all the almond mixture.  Roll each cookie in the ground almonds and place on a plate.  Chill at least 2 hours before serving.  Stored in a sealed container, Almond Cookies will keep for up to one month in the refrigerator or three months in the freezer.  Yield: 12 cookies

Variations:

• For Chocolate Chip Cookies: Replace the raisins with chocolate or carob chips.  Although these cookies aren't totally raw, they are still much healthier than the traditional version.
• For Schoolboy Cookies: Omit the raisins and press a small square of dark chocolate onto the top of each cookie.
• For Lemon or Orange Cookies: Replace the almond extract with 1 tsp lemon or orange zest.

Source: Raw Food Made Easy, Jennifer Cornbleet